Beef Stew-Mayo Clinic Health System

Old-Fashioned Beef Stew

Time Prep: 30 minutes

Total: 7 hours30 minutes

Servings Total: 8 servings

What You Need:

2 Lb.  boneless beef round steak, cut into 1-inch cubes

1/4 cup  Kraft Lite Balsamic Vinaigrette Dressing

1 Tbsp. Grey Poupon Dijon Mustard

2 carrots, peeled, sliced

1 largered potato, cut into 1-inch cubes

8 fresh mushrooms, sliced

4 cloves garlic, minced

1 can(14.5 oz.) Italian-style diced tomatoes, undrained

1/4 cup flour

1/4 cup water

1 pkg. (12 oz.) whole wheat egg noodles, uncooked

Make It:

COOK meat, in batches, in nonstick skillet on medium-high heat 4 to 5 min. or until evenly browned, stirring frequently. Place in slow cooker.

MIX dressing and mustard; pour over meat. Top with next 5 ingredients; cover with lid.

COOK on low 7 to 8 hours (or on high 4 to 5 hours). About 15 min. before stew is done, cook noodles as directed on package, omitting salt.

MIX flour and water; stir into stew. Cook,covered 5 min. or until sauce is slightly thickened; stir before serving. Serve over noodles.

Purchase

Boneless beef round steak

Kraft Lite Balsamic Vinaigrette Dressing

Fresh mushrooms

Italian-style diced tomatoes

Whole wheat egg noodles

Pantry

Dijon mustard

Carrots, raw

Potatoes

Garlic cloves

Flour

Nutrition

Calories 340

Total fat  5g

Saturated fat  2 g

Cholesterol  75 mg

Sodium  450 mg

Carbohydrate  41 g

Dietary fiber  5 g

Sugars  4 g

Protein