SUMMER STEW RECIPE RECIPES

Name: Simple Beef Stew
Prep time: 20 min
Total time: 55 min
Yield: 6
Cuisine: American
Ingredients: 2 tablespoons vegetable oil; 1 pound beef stew meat, cut into bite-size pieces; 1/4 teaspoon salt; 4 cups assorted cut-up fresh vegetables (potatoes, carrots, celery, and onions); 1 can (14 oz each) lower sodium beef broth; 1 can (8 oz each) Hunt's® Tomato Sauce with Basil, Garlic and Oregano

SIMPLE BEEF STEW | READY SET EAT

Simple Beef Stew | Ready Set Eat image

An easy beef stew recipe made with beef and vegetables simmered in beef broth and seasoned tomato sauce, either on the stove top or in a slow cooker

Provided by ReadySetEat

Total Time 55 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 6

Ingredients

2 tablespoons vegetable oil
1 pound beef stew meat, cut into bite-size pieces
1/4 teaspoon salt
4 cups assorted cut-up fresh vegetables (potatoes, carrots, celery, and onions)
1 can (14 oz each) lower sodium beef broth
1 can (8 oz each) Hunt's® Tomato Sauce with Basil, Garlic and Oregano

Steps:

Heat 1 tablespoon oil in large skillet or saucepan over medium-high heat. Add meat and salt; cook 5 minutes, stirring until browned on all sides. Remove from skillet; keep warm.
Add remaining 1 tablespoon oil and vegetables to skillet. Cook 5 minutes or until crisp-tender, stirring occasionally. Return meat to skillet; stir in broth. Bring to a boil. Reduce heat to medium-low; simmer 15 minutes, stirring occasionally.
Stir in tomato sauce; simmer 15 minutes more or until meat and vegetables are tender, stirring occasionally.

Nutrition Facts : @id https//www.readyseteat.com/complete-nutrition-info, Calories 206

TUSCAN PORTOBELLO STEW RECIPE: HOW TO MAKE IT - TASTE OF HOME

Tuscan Portobello Stew Recipe: How to Make It - Taste of Home image

Here’s a healthy one-skillet meal that’s quick and easy to prepare yet elegant enough for company. I often take this stew to my school’s potlucks, where it is devoured by teachers and students alike. —Jane Siemon, Viroqua, Wisconsin

Provided by Taste of Home

Categories Dinner Lunch

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4 servings (1-1/4 quarts).

Number Of Ingredients 14

Ingredients

2 large portobello mushrooms, coarsely chopped
1 medium onion, chopped
3 garlic cloves, minced
2 tablespoons olive oil
1/2 cup white wine or vegetable broth
1 can (28 ounces) diced tomatoes, undrained
2 cups chopped fresh kale
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
2 cans (15 ounces each) cannellini beans, rinsed and drained

Steps:

In a large skillet, saute the mushrooms, onion and garlic in oil until tender. Add the wine or broth. Bring to a boil; cook until liquid is reduced by half. Stir in the tomatoes, kale and seasonings. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes., Add beans; heat through. Discard bay leaf.

Nutrition Facts : Calories 309 calories, FatContent 8g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 672mg sodium, CarbohydrateContent 46g carbohydrate (9g sugars, FiberContent 13g fiber), ProteinContent 12g protein. Diabetic Exchanges 2 starch

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