Beef Stew With Spring Vegetables - Ww Recipe

Name: Beef Stew With Spring Vegetables - Ww
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 2 cups white pearl onions; 2 cups baby carrots; 2 medium leeks, well-washed and thinly sliced; 15 ounces boneless beef loin, cut into 2-inch cubes; 1 cup low sodium beef broth; 1 cup low sodium chicken broth; 20 ounces tiny new potatoes; 2 cups green beans, cut; 2 tablespoons flat leaf parsley, minced; 2 tablespoons fresh dill, minced; 1 teaspoon lemon zest, grated; 1 tablespoon fresh lemon juice (to taste); 1/4 teaspoon fresh ground black pepper

Servings: persons

1 teaspoon olive oil
2 cups white pearl onions
2 cups baby carrots
2 medium leeks, well-washed and thinly sliced
15 ounces boneless beef loin, cut into 2-inch cubes
1 cup low sodium beef broth
1 cup low sodium chicken broth
20 ounces tiny new potatoes
2 cups green beans, cut
2 tablespoons flat leaf parsley, minced
2 tablespoons fresh dill, minced
1 teaspoon lemon zest, grated
1 tablespoon fresh lemon juice (to taste)
1/4 teaspoon fresh ground black pepper

1
In large nonstick saucepan, heat oil; add onions, carrots and leeks.
2
Cook over medium heat, stirring frequently, 6-7 minutes, until onions are lightly browned.
3
Remove vegetable mixture from saucepan; set aside.
4
In same saucepan, cook beef over medium heat, stirring frequently, 8-10 minutes, until beef is browned on all sides and cooked through.
5
Add beef and chicken broths; bring liquid to a boil.
6
Reduce heat to low; simmer, covered, stirring occasionally, 1-1 1/2 hours, until beef is tender.
7
Add potatoes, green beans and reserved vegetable mixture to beef mixture; simmer, covered, 15-20 minutes, until vegetables and beef are very tender.
8
Stir in parsley, dill, zest, juice and pepper.
9
Divide evenly among 4 bowls and serve.
10
SERVING (1 1/2 CUPS) PROVIDES: 1/4 Fat, 4 Vegetables, 3 Proteins, 1 Bread, 10 Optional Calories.
11
PER SERVING: 395 Calories, 8 g Total Fat, 3 g Saturated Fat, 63 mg Cholesterol, 163 mg Sodium, 51 g Total Carbohydrate, 6 g Dietary Fiber, 31 g Protein, 119 mg Calcium; 7 points.

627

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 teaspoon olive oil, 2 cups white pearl onions, 2 cups baby carrots, 2 medium leeks, well-washed and thinly sliced, and more.

Yes, Beef Stew With Spring Vegetables - Ww falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Stew With Spring Vegetables - Ww

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