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.
- Portion size 6 servings
- Credits : Canadian Living Magazine: September 2004
- 1 1/2 lb stewing beef cubes
- 1 pinch salt
- 1 pinch pepper
- 1 tablespoon vegetable oil
- 3 cups sodium-reduced beef stock
- 1/4 cup sodium-reduced soy sauce
- 1 bag (500 g) frozen mixed vegetables
- 1/2 pkg (400 g pkg) precooked Chinese noodles
MethodTrim 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.
Nutritional facts Per each of 6 servings: about
- Sodium 765 mg
- Protein 29 g
- Calories 358.0
- Total fat 11 g
- Cholesterol 55 mg
- Saturated fat 3 g
- Total carbohydrate 35 g
- Iron 29.0
- Folate 4.0
- Calcium 5.0
- Vitamin A 8.0
- Vitamin C 42.0