One-Pot Beef and Noodle Simmer

Author: Canadian Living

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

Ingredients

  • 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

Method

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.

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

%RDI

  • Iron 29.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 42.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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One-Pot Beef and Noodle Simmer

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