Best Low Fat Beef Stew Recipes

Low-Fat Beef Stew image

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 12

1 pound beef top round steak, trimmed and cubed
1 teaspoon canola oil
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1 cup water
1 teaspoon sugar
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 bay leaf
4 medium carrots, cut into 3-inch chunks
4 medium potatoes, peeled and halved
1 cup frozen peas

Steps:

In a Dutch oven, brown beef in oil. Add the next seven ingredients; cook over medium heat for 10 minutes. Add carrots and potatoes; cover and simmer until the vegetables are tender, about 30 minutes. Discard bay leaf. Stir in peas; heat through.

Nutrition Facts :

Low-Fat Burgundy Beef & Vegetable Stew image

Provided by Dancer

Categories Stew

Time 2h44m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 lbs beef eye round
1 tablespoon vegetable oil
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1 (13 3/4 ounce) can ready-to-serve beef broth
1/2 cup Burgundy wine
3 cloves large garlic, crushed
5 1/2 cups baby carrots
1 cup frozen whole pearl onion
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 (8 ounce) package frozen sugar snap peas

Steps:

Trim fat from beef, cut into 1-inch pieces.
In Dutch oven, heat oil over medium high hunt until hot. Add beef (half at a time) and brown evenly, stirring occasionally.
Pour off drippings.
Season with thyme, salt and pepper.
Stir in broth, wine and garlic. Bring to boil; reduce heat to low.
Cover tightly and simmer 1 1/2 hours.
Add carrots and onions.
Cover and continue cooking 35 to 40 minutes or until beef and vegetables are tender.
Bring beef stew to a boil over medium-high heat. Add cornstarch mixture; cook and stir 1 minute. Stir in sugar snap peas.
Reduce heat to medium and cook 3 to 4 minutes or until peas are heated through.