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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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This is another recipe from my heart healthy cookbook. Ingredients:
1/4 teaspoon pepper |
2 stalks celery |
2 medium garlic cloves, minced |
2 medium carrots |
20 ounces top round roast, lean |
1 cup green beans |
2 medium potatoes, raw without skin |
2 cups low sodium beef broth, canned |
28 ounces no-salt-added whole tomatoes, canned |
3/4 medium onion |
nonstick cooking spray |
1/2 lb mushroom |
1 tablespoon worcestershire sauce |
Directions:
1. Coat a 4 quart pot with cooking spray and heat over moderate heat for 1 minute.
2. Cut steak into 1 1/2 inch cubes.
3. Season the steak cubes with the pepper, add to the pot and brown for 4 to 5 minutes.
4. Add the diced onion, crushed garlic, crushed tomatoes, worcestershire sauce and beef broth to the pot and bring to boil.
5. Turn heat down to a simmer and add diced celery, carrots, sliced mushrooms and green beans.
6. Cover and simmer until tender, about 45 minutes.
7. Dice peeled potatoes and add to pot.
8. Add more water if needed.
9. Simmer until tender, about 45 minutes.
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