Braised Beef with Garden Vegetables and Herbs
Ingredients1 h 45 m servings 537 cals
- Season the beef with the black pepper.
- Spray a 6-quart saucepot with the cooking spray and heat over medium-high heat for 1 minute. Add the beef and cook until it's well browned, stirring often. Add the onion and garlic and cook until the onion is tender-crisp.
- Stir the soup in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes.
- Add the potato and carrots to the saucepot. Cover and cook for 30 minutes or until the vegetables are tender. Garnish with parsley, if desired.
Per Serving: 537 calories; 25.9 g fat; 41.3 g carbohydrates; 34.2 g protein; 103 mg cholesterol; 533 mg sodium. Full nutrition
ReviewsRead all reviews 3
My husband really loved the flavor of this stew. The meat was so tender and the vegetables were fantastic. I will definitely make this again.
Doubled the recipe, used 32 oz container of Trader Joe's Butternut Squash soup. The soup makes a nice thick stew, but it needed a little zip of flavor. My husband added some curry powder to hi...