Recipe Details
Ingredients
-
½poundboneless beef chuck roast, cut into 1/2-inch pieces
-
1tablespoonolive oil
-
2cupscubed unpeeled Yukon Gold potatoes
-
2mediumcarrots, peeled, cut in half lengthwise and sliced
-
1tablespoonall-purpose flour
-
1(32 ounce) cartonSwanson® Lower Sodium Beef Broth
-
2tablespoonstomato paste
-
1teaspoonchopped fresh thyme leaves
-
1cupgreen beans, trimmed and cut into 1/2-inch pieces
-
1cupfrozen peas
Cooking Directions
-
Season the beef as desired.
-
Heat the oil in a 4-quart saucepan over medium-high heat. Add the beef and cook until browned, stirring often.
-
Add the potatoes and carrots to the saucepan and cook for 5 minutes or until tender, stirring occasionally. Add the flour and cook and stir for 1 minute.
-
Stir in the broth, tomato paste and thyme and heat to a boil. Reduce the heat to medium-low. Cover and cook for 40 minutes or until the beef is tender, adding the green beans and peas for the last 20 minutes of the cooking time. Season as desired.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories168 | |
| % Daily Value * | |
| Total Fat 7g |
8% |
| Saturated Fat 2g |
10% |
| Cholesterol 17mg |
6% |
| Sodium 383mg |
17% |
| Total Carbohydrate 19g |
7% |
| Dietary Fiber 3g |
12% |
| Total Sugars 3g |
|
| Protein 10g |
19% |
| Vitamin C 10mg |
11% |
| Calcium 24mg |
2% |
| Iron 1mg |
8% |
| Potassium 237mg |
5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
