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Instructions:
- In a large pot, brown the stewing beef over medium heat. Add diced onions and minced garlic, cooking until the onions are softened.
- Add sliced carrots, diced potatoes, chopped green beans, diced tomatoes, and beef broth to the pot. Stir in dried thyme, dried rosemary, salt, and pepper. Bring the stew to a simmer.
- Let the stew simmer for about 30-40 minutes or until the meat is tender and the vegetables are cooked through.
- Add corn kernels, peas, and shredded cabbage to the pot. Cook for an additional 10-15 minutes.
- Adjust the seasoning to taste and serve the stew hot, garnished with fresh parsley.
Nutritional Information (Approximate Values Per Serving – Recipe Makes about 6 Servings):
- Calories: Around 300-350 kcal
- Total Fat: 10-12g
- Saturated Fat: 4g
- Monounsaturated Fat: 4g
- Polyunsaturated Fat: 1g
- Sodium: 800-1000mg
- Total Carbohydrates: 30-35g
- Dietary Fiber: 6-8g
- Sugars: 6-8g
- Protein: 25-30g
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