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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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This comes from a Heart healthy cookbook distributed from our local hospital. While this is somewhat different from your normal stew recipe, it is equally as good. Ingredients:
1/2 teaspoon pepper |
2 stalks celery |
2 medium garlic cloves, minced |
2 medium carrots |
20 ounces lean top round roast |
1 cup green beans |
2 medium potatoes, without skin |
2 cups low sodium beef broth |
28 ounces low-sodium tomatoes |
3/4 medium onion |
1/2 lb mushroom, sliced |
1 tablespoon worcestershire sauce |
nonstick cooking spray |
Directions:
1. Coat a 4 quart pot with cooking spray and heat over moderate heat for 1 minute.
2. Cut roast into 1 1/2 inch cubes.
3. Season with the pepper.
4. add to pot and brown for 4 - 5 minutes.
5. Add the onion, garlic ,crushed tomatoes, worcestershire sauce and beef broth to the pot.
6. Bring to boil.
7. Turn heat down to simmer and add diced celery,carrots, mushrooms,and green beans.
8. Cover and simmer until tender about 45 minutes.
9. Dice peeled potatoes and add to pot.
10. Add more water if needed.
11. Simmer until tender, about 45 minutes.
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