French Country Beef Stew

Name: French Country Beef Stew
Total time: 2 h 45 min
Yield: 8
Cuisine: American
Ingredients: Stew Meat; water; dry vegetable soup mix; asparagus; red-skinned potatoes; mushrooms; cornstarch; Salt and pepper

Pour a nice glass of wine to enjoy with this French Country Beef Stew. Tender meat and Provencal vegetables are perfect for this hearty stew.

Cook Time: 2 hrs 45 mins

Servings: 8

Ingredients: 8

Cook Mode

Ingredients

2-1/2 pounds beef for stew, cut into 1-inch pieces
2 cups water
1 package (.9 to 1.68 ounces) dry vegetable soup mix
1 pound asparagus, cut into 2-inch pieces
1 pound baby red-skinned potatoes, cut into quarters
8 ounces mushrooms, cut in half
2 tablespoons cornstarch dissolved in 1/4 cup water
Salt and pepper

Preparation

Step 1

Combine beef, water and soup mix in stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours or until beef is fork-tender.
Step 2

Add potatoes and mushrooms to stockpot; bring to a boil. Reduce heat; cover and simmer, covered 10 minutes. Stir in asparagus; continue cooking, covered, 8 to 10 minutes or until vegetables are tender, stirring occasionally. Stir in cornstarch mixture; bring to a boil. Cook 1 minute, stirring occasionally. Season with salt and pepper, as desired.

Nutrition Information

297 Calories

0 %*

3g SAT FAT

0 %DV**

31g PROTEIN

0 %DV

5.1 mg IRON

0 %DV

7.1 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 1/6 of recipe: 297 Calories; 81 Calories from fat; 9g Total Fat (3 g Saturated Fat; 3 g Monounsaturated Fat;) 76 mg Cholesterol; 421 mg Sodium; 23 g Total Carbohydrate; 3.9 g Dietary Fiber; 31 g Protein; 5.1 mg Iron; 10.4 mg NE Niacin; 0.6 mg Vitamin B₆; 2.4 mcg Vitamin B₁₂; 7.1 mg Zinc; 30.9 mcg Selenium; 133.7 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.