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French Country Beef Stew

Pour a nice glass of wine to enjoy with this French Country Beef Stew. Tender meat and Provencal vegetables are perfect for this hearty stew.

  • 2 hrs
    45 min
  • 8
    SERVINGS
  • 300
    Cal
  • 31 g
    Protein

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

Cooking:

  1. 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.

  2. 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.

297 CALORIES

0 % *

3g SAT FAT

0 % DV **

31g PROTEIN

0 % DV

5.1 mg IRON

0 % DV

7.1 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 1/6 of recipe: 297 Calories; 81 Calories from fat; 9g 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 NE Niacin; 0.6 mg Vitamin B6; 2.4 mcg Vitamin B12; 7.1 mg Zinc; 30.9 mcg Selenium; 133.7 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber.

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