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Ingredientes
- 1 lb beef for stew cut 1" pcs
- 1 can Swanson Beef Broth - (14 1/2 ounce)
- 1 x bay leaf
- 1/2 tsp dry thyme leaves crushed
- 1/8 tsp freshly-grnd black pepper
- 3 med carrots - (abt 1/2 lb) cut 1" pcs
- 2 med potatoes - (abt 1/2 lb) cut into quarters
- 2 Tbsp. all-purpose flour
- 1/4 c. water
Direcciones
- In nonstick Dutch oven over medium-high heat, cook beef till browned, stirring often. Pour off fat. (If you don't have a nonstick Dutch oven, spray Dutch oven with vegetable cooking spray.)
- Add in broth, bay leaf, thyme and pepper. Heat to a boil. Reduce heat to low. Cover and cook 1 1/2 hrs.
- Add in carrots and potatoes. Cover and cook 30 min more or possibly till beef is fork-tender, stirring occasionally.
- In c. mix flour and water till smooth. Gradually add in to broth mix. Over medium heat, cook till mix boils and thickens, stirring constantly. Throw away bay leaf.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 240g | |
| Recipe makes 4 servings | |
| Calories 329 | |
| Calories from Fat 157 | 48% |
| Total Fat 17.41g | 22% |
| Saturated Fat 6.97g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 92mg | 4% |
| Potassium 782mg | 22% |
| Total Carbs 21.67g | 6% |
| Dietary Fiber 3.3g | 11% |
| Sugars 2.57g | 2% |
| Protein 21.12g | 34% |
