Beef Stew Stroganoff


Makes 6 servings


2 tablespoons olive oil or canola oil
1-1/2 pounds lean boneless beef (bottom round), cut into 1-inch cubes
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1 teaspoon caraway seeds
2 cans (14-1/2 ounces each) beef broth
1/2 cup thinly sliced carrots
1/2 cup chopped red bell pepper
1 cup sliced mushrooms
4 ounces baby red potatoes, unpeeled, quartered (about 4 small)
2 tablespoons sour cream


  1. In a heavy-bottomed pot, heat oil over medium-high heat. When hot, add beef, cooking and stirring until meat juices evaporate and begin to caramelize.
  2. Stir in salt, pepper, thyme, caraway seeds and broth. Stir well to loosen bits of browned bits. Bring to a boil.
  3. Add carrots, bell pepper, and mushrooms. Lower heat and simmer stew slowly, covered, 1 hour.
  4. Add potatoes, and increase heat. When stew comes to a boil, lower heat and simmer, covered, 20 minutes more.
  5. Taste for seasoning, and stir in sour cream. Cook about 2 minutes or just until heated through.
  6. Serve over cooked noodles. For a low-carb meal, serve over cooked spaghetti squash, or spoon over a bed of sautéed shredded cabbage.

Nutritional Information

Serving Size: 1 cup
Calories 236
Calories from Fat 46 %
Total Fat 12 g
Saturated Fat 3 g
Cholesterol 68 mg
Carbohydrate 5 g
Fiber 1 g
Protein 27 g
Sodium 726 mg

Dietary Exchange

Vegetable 1
Meat 3
Fat 1

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