Braised Beef and Vegetable Stew

15 195 277
Ingredients Minutes Calories
Prep Cook Servings
15 min 3 h 8
Braised Beef and Vegetable Stew
Health Highlights


908 gm Beef, stewing beef (lean - can use bison)
2 medium White onion (diced)
3 cup chopped Carrots (about 6 carrots total)
2 cup cubes Rutabaga, Swedish turnip, raw
4 clove(s) Garlic (minced)
1 tbsp Canola oil
1 tsp Thyme, fresh
1/2 tsp Black pepper
1/4 cup Wheat flour, whole wheat
1 cup Beef broth (stock), low-sodium
1 cup Crushed tomatoes canned
1 cup Red wine (can use merlot or Burgundy wine)
1/2 cup Water
1 tbsp Worcestershire sauce
2 sprig Rosemary, fresh


Preheat oven to 350 °F (180 °C).

In large, 14 cup (3.5 L) Dutch oven or large, oven-safe, covered pot, place beef, onions, carrots,
rutabaga and garlic. Drizzle with canola oil and toss to coat.

Sprinkle with thyme, pepper and our. Toss to coat.

Add beef broth, tomatoes, red wine (if using), water and Worcestershire. Place rosemary stems on top.

Cover and cook for 21⁄2 to 3 hours. Remove from oven. Remove rosemary, stir and serve. Store leftovers in refrigerator for up to three days.

Nutrition Facts

Per Portion

Calories 277
Calories from fat 89
Calories from saturated fat 30
Total Fat 9.9 g
Saturated Fat 3.3 g
Trans Fat 0.7 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 5.0 g
Cholesterol 61 mg
Sodium 197 mg
Potassium 837 mg
Total Carbohydrate 16.8 g
Dietary Fiber 4.1 g
Sugars 6.4 g
Protein 26.9 g

Dietary servings

Per Portion

Grain 0.2
Meat 1.5
Vegetables 1.8

Energy sources