Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (1 1/2 lb) beef round or rump roast, cut into 1-inch cubes | ||
| 5 tbsp. Hy-Vee flour | ||
| Hy-Vee salt and Hy-Vee pepper, to taste | ||
| 3 tbsp. Hy-Vee canola oil | ||
| 2 clove(s) garlic, minced | ||
| 4 c. low-sodium beef broth | ||
| ¼ c. Hy-Vee tomato paste | ||
| 1 yellow onion, chopped | ||
| ½ of a (16 oz) pkg baby carrots | ||
| 1 (8 oz) pkg fresh mushrooms | ||
| 2 tbsp. chopped fresh thyme |
Directions
- Toss beef cubes with flour. Season to taste with salt and pepper.
- Heat oil in Dutch oven over medium heat. Add meat and brown on all sides; drain off fat. Add garlic, broth and tomato paste. Bring to a boil; cover and simmer 1 to 1-1/2 hours.
- Add onion, carrots, mushrooms and thyme; season to taste with additional salt and pepper. Cover and simmer 30 minutes or until vegetables are tender.
Nutrition facts
Servings
320 Calories per serving
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 70mg
- Sodium: 200mg
- Total Carbohydrates: 15g
- Protein: 30g
Daily Values
0%
Vitamin A 110%
0%
Vitamin C 15%
0%
Iron 20%
0%
Calcium 4%
Recipe Source:
Try-Foods International.