Cowboy Beef Stew
7 ingredients, makes 6 servings, 2ΒΌ to 3 hours
Ingredients
- 2-1/2 pounds beef Stew Meat, cut into 1-inch pieces
- 1 package (12 to 14 ounces) dried bean soup mix with seasoning packet (not quick cooking)
- 2 cans (14-1/2 ounces each) diced tomatoes with green peppers and onion
- 2 tablespoons vegetable oil
- 1 can (14 to 14-1/2 ounces) beef broth
- 3 cups frozen diced or hash-brown potatoes (optional)
- Salt and pepper
Directions
- Soak beans in water overnight in refrigerator according to package directions. Reserve seasoning packet.
- Coat beef with seasoning from reserved packet. Heat 1 tablespoon oil in large stockpot over medium heat until hot. Brown 1/3 of beef; remove from stockpot. Repeat twice with remaining oil and beef, adding additional oil as needed.
- Pour off drippings; return beef to stockpot. Drain beans; discard water. Add beans, tomatoes and beef broth to stockpot. Bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours, or until beef is fork tender.
- Stir in potatoes, if desired; bring to a boil. Reduce heat; continue simmering, uncovered, 5 to 7 minutes or until potatoes are tender, stirring occasionally. Season with salt and pepper, as desired.
Nutrition Information
Nutrition information per serving: 406 Calories; 98.1 kcal Calories from fat; 10.9 g Total Fat; 3.5 g Saturated Fat; 0.3 g Trans Fat; 2.5 g Polyunsaturated Fat; 4.5 g Monounsaturated Fat; 105 mg Cholesterol; 1487 mg Sodium; 31 g Total Carbohydrate; 1.6 g Dietary Fiber; 5.7 g Total Sugars; 45 g Protein; 0 g Added Sugars; 85.9 mg Calcium; 5.8 mg Iron; 532 mg Potassium; 5.3 IU Vitamin D; 0.3 mg Riboflavin; 4.8 mg Niacin; 0.6 mg Vitamin B6; 2.9 mcg Vitamin B12; 249 mg Phosphorus; 8.9 mg Zinc; 64.7 mcg Selenium; 110.6 mg Choline.
French Country Beef Stew
8 ingredient, 6 to 8 servings
Ingredients
- 2-1/2 pounds beef for stew, cut into 1-inch pieces
- 2 cups water
- 1 package (.9 to 1.68 ounces) dry vegetable soup mix
- 1 pound asparagus, cut into 2-inch pieces
- 1 pound baby red-skinned potatoes, cut into quarters
- 8 ounces mushrooms, cut in half
- 2 tablespoons cornstarch dissolved in 1/4 cup water
- Salt and pepper
Directions
Combine beef, water and soup mix in stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours or until beef is fork-tender.
Add potatoes and mushrooms to stockpot; bring to a boil. Reduce heat; cover and simmer, covered 10 minutes. Stir in asparagus; continue cooking, covered, 8 to 10 minutes or until vegetables are tender, stirring occasionally. Stir in cornstarch mixture; bring to a boil. Cook 1 minute, stirring occasionally. Season with salt and pepper, as desired.
Nutrition Information
Nutrition information per serving: 297 Calories; 81 kcal Calories from fat; 9 g Total Fat; 3 g Saturated Fat; 3 g Monounsaturated Fat; 76 mg Cholesterol; 421 mg Sodium; 23 g Total Carbohydrate; 3.9 g Dietary Fiber; 31 g Protein; 5.1 mg Iron; 10.4 mg Niacin; 0.6 mg Vitamin B6; 2.4 mcg Vitamin B12; 7.1 mg Zinc; 30.9 mcg Selenium; 133.7 mg Choline.
Mini Meatball and Vegetable Soup
8 ingredients, makes 4 servings, 45 to 50 minutes
Ingredients
- 1 pound Ground Beef (80% to 85% lean)
- 1 can (14-1/2 ounces) Italian-style diced tomatoes, undrained
- 1 can (14 to 14-1/2 ounces) ready-to-serve beef broth
- 1/2 cup water
- 1/4 cup Italian-style dry bread crumbs
- 2 tablespoons water
- 3 cups frozen vegetable blend (such as green beans, corn and peas)
- Salt and pepper
Directions
- Combine tomatoes, broth and 1/2 cup water in large saucepan; bring to a boil. Reduce heat; simmer 10 minutes.
- Meanwhile combine Ground Beef, bread crumbs and 2 tablespoons water in medium bowl, mixing lightly but thoroughly. Shape into 32 one-inch meatballs.
- Add meatballs and vegetables to broth mixture; bring to a boil, stirring occasionally. Reduce heat; cover and simmer 5 to 7 minutes. Season with salt and pepper, as desired.
Nutrition Information
Nutrition information per serving: 374 Calories; 126 kcal Calories from fat; 14 g Total Fat; 5 g Saturated Fat; 6 g Monounsaturated Fat; 58 mg Cholesterol; 1091 mg Sodium; 4 g Total Carbohydrate; 7.3 g Dietary Fiber; 24 g Protein; 4.4 mg Iron; 6.3 mg Niacin; 0.6 mg Vitamin B6; 1.9 mcg Vitamin B12; 3.8 mg Zinc; 13.4 mcg Selenium.