One-Pot Beef and Noodle Simmer
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This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 358 |
| pro | 29 g |
| total fat | 11 g |
| sat. fat | 3 g |
| carb | 35 g |
| fibre | 1 g |
| chol | 55 mg |
| sodium | 765 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 29 |
| vit A | 8 |
| vit C | 42 |
| folate | 4 |
Adding vegetables to stews is easy with frozen ones on hand. The freezer section of the store has combinations such as Chinese, Japanese, Italian and Californian.
Ingredients
- 1-1/2 lb stewing beef cubes
- 1 pinch salt
- 1 pinch pepper
- 1 tbsp vegetable oil
- 3 cups sodium-reduced beef stock
- 1/4 cup sodium-reduced soy sauce
- 1 bag (500 g) Asian-style frozen mixed vegetables
- 1/2 pkg (400 g pkg) thin precooked Chinese noodles
Preparation
Trim fat from stewing beef; cut into 3/4-inch (2 cm) cubes. Sprinkle with salt and pepper.
In large shallow Dutch oven, heat oil over medium-high heat; brown beef, in batches and adding more oil if necessary. Remove to plate.
Drain any fat from Dutch oven. Add beef stock and soy sauce; bring to boil. Return browned beef and any accumulated juices to pan; cover and simmer, stirring occasionally, until beef is tender, about 1-1/2 hours.
Add frozen vegetables and Chinese noodles; cook, covered, over medium-high heat, stirring occasionally, until noodles are tender and vegetables are hot, about 8 minutes.
In large shallow Dutch oven, heat oil over medium-high heat; brown beef, in batches and adding more oil if necessary. Remove to plate.
Drain any fat from Dutch oven. Add beef stock and soy sauce; bring to boil. Return browned beef and any accumulated juices to pan; cover and simmer, stirring occasionally, until beef is tender, about 1-1/2 hours.
Add frozen vegetables and Chinese noodles; cook, covered, over medium-high heat, stirring occasionally, until noodles are tender and vegetables are hot, about 8 minutes.
Source : Canadian Living Magazine: September 2004
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