Dinner

Weeknight Beef and Vegetable Stew is for Dinner.

Weeknight Beef and Vegetable Stew takes 15 minutes to prepare.

Weeknight Beef and Vegetable Stew takes 15 minutes to cook.

Weeknight Beef and Vegetable Stew makes 4 servings.

The ingredients for Weeknight Beef and Vegetable Stew are:

2 tsp Canola Oil
1lb Filet Mignon
1/2 tsp Salt
1/2 tsp Pepper, black
2 stalks Celery, thinly sliced
2 Carrots, thinly sliced
1 Onion, finely chopped
1 tbsp Water
1 tbsp + 1 tsp Flour
1 3/4 cups Beef broth
1 tsp Tomato Paste
1/2 tsp Thyme, dried

Here is how you make Weeknight Beef and Vegetable Stew:

1. Heat 1 tsp of oil in nonstick Dutch oven over medium-high heat. Sprinkle beef with salt and pepper. Place in Dutch oven and cook, stirring often, until browned, about 2 minutes. Transfer to plate.2. Heat remaining 1 tsp oil in same dutch oven over medium-high heat. Add celery, carrots, onion, and water. Reduce heat to medium and cook, covered, stirring occasionally, until vegetables soften, about 5 minutes.3. Add flour to Dutch oven and stir until vegetables are coated. Add broth, tomato paste, and thyme. Bring to boil. Reduce heat and simmer, partially covered, until vegetables are almost tender, about 5 minutes. Return beef and any accumulated juices to dutch oven and cook until beef is heated through and vegetables are tender, about 3 minutes.Serving Size: 1 1/2 cupsNumber of Servings: 4Recipe submitted by SparkPeople user HEATHERH75.

The nutritional information for Weeknight Beef and Vegetable Stew is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 275.8

• Total Fat: 15.8 g
• Cholesterol: 64.8 mg
• Sodium: 791.2 mg
• Total Carbs: 7.5 g
• Dietary Fiber: 1.9 g
• Protein: 26.6 g