Ingredients for Beef Stew With Spring Vegetables Ww
- 1 tablespoon olive oil
- 1 large onion
- 2 carrots (chopped)
- 2 leeks (sliced)
- 1.5 lbs beef stew meat (cut into 1-inch cubes)
- 2 cups low sodium beef broth
- 1 cup low sodium chicken broth
- 2 medium potatoes (peeled and cubed)
- 1 cup green beans (trimmed and halved)
- 1/4 cup chopped fresh flat leaf parsley
- 1 tablespoon chopped fresh dill
- zest of 1 lemon
- juice of 1 lemon
- 1/4 teaspoon fresh ground black pepper
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How to Make Beef Stew With Spring Vegetables Ww
- Heat 1 tablespoon olive oil in a large nonstick saucepan over medium heat.
- Add 1 large onion, 2 carrots (chopped), and 2 leeks (sliced) to the saucepan.
- Cook, stirring frequently, for 6-7 minutes, until onions are lightly browned.
- Remove the vegetable mixture from the saucepan and set aside.
- Add 1.5 lbs beef stew meat (cut into 1-inch cubes) to the same saucepan.
- Cook over medium heat, stirring frequently, for 8-10 minutes, until the beef is browned on all sides.
- Add 2 cups beef broth and 1 cup chicken broth to the saucepan.
- Bring the liquid to a boil, then reduce heat to low.
- Simmer, covered, stirring occasionally, for 1 1/2 hours, or until the beef is very tender.
- Add 2 medium potatoes (peeled and cubed), 1 cup green beans (trimmed and halved), and the reserved vegetable mixture to the beef mixture.
- Simmer, covered, for 15-20 minutes, or until the vegetables and beef are very tender.
- Stir in 1/4 cup chopped fresh parsley, 1 tablespoon chopped fresh dill, the zest and juice of 1 lemon, and 1/4 teaspoon black pepper.
- Divide the stew evenly among 4 bowls and serve.
- (Optional) Garnish with a sprinkle of fresh herbs.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
47g
Fat
35g
Carbs
15g
