Makes 8 servings
|Vegetable cooking spray|
|1||pound beef stew meat, cut into bite size pieces*|
|1-1/2||cups baby red or Yukon gold potatoes, quartered (about 6)|
|1||package (8 ounces) ready-to-use sliced mushrooms|
|1||cup baby carrots|
|1/4||to 1/2 teaspoon salt (optional)|
|1/2||teaspoon black pepper|
|1/2||teaspoon dried thyme|
|1||can (14-1/2 ounces) fat-free reduced-sodium beef broth|
*Supermarkets carry packages of cut-up beef for stewing. However, it's worth it to ask the butcher to cut up his or her best quality beef for stewing.
- Lightly coat 8X8-inch square glass microwavable baking dish with cooking spray. Place beef in baking dish. Add potatoes, mushrooms and carrots; distribute evenly.
- Stir together salt, pepper, thyme and flour in small bowl. Sprinkle evenly over stew mixture. Pour broth over meat and vegetables. Cover with 9-inch square of waxed paper, and microwave on HIGH for 30 minutes. (If microwave has no turntable, turn baking dish 3 times.)
- Remove dish from microwave and let rest, covered, 5 minutes before serving.
Serve with a leafy green salad and sliced tomatoes.
Add 1 can (8 ounces) no-salt-added, cut green beans, well drained.
|Serving Size:||1 cup stew|
|Calories from Fat||28 %|
|Total Fat||4 g|
|Saturated Fat||2 g|
Check out more recipes for Stews