Beef Stew with Corn and Fennel
Serving Size
1 cup
Servings
9
Prep Time
18 min
Cook Time
2 hours
Ingredients
1(14.5-ounce) can
1 cup
1 cup
3 tablespoons
1 tablespoon
1 1/2 teaspoons
1/2 teaspoon
1/4 teaspoon
2 teaspoons
1 (8-ounce) package
2 tablespoons
3 tablespoons
1 (10-ounce) package
Directions
- Combine first 9 ingredients in a medium bowl; stir with a whisk.
- Heat a Dutch oven over high heat until hot; add oil. Add beef; cook 4 minutes or until browned on all sides, stirring occasionally.
- Reduce heat to medium-high; add fennel, onion, and mushrooms. Cook 5 minutes, stirring occasionally.
- Add broth mixture; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender.
- Combine flour and water in a small bowl; stir with a whisk until smooth. Stir flour mixture into beef mixture. Add corn. Cover and simmer 8 minutes. Garnish with fennel sprigs, if desired.
Nutrition Information
| Sodium | 285 mg |
| Saturated fat | 1.5 g |
| Protein | 27.3 g |
| Fiber | 2.6 g |
| Fat | 5.2 g |
| Cholesterol | 64 mg |
| Carbs | 14.1 g |
| Calories | 211 |
Oxmoor House Healthy Eating Collection, Oxmoor House 2003