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Hearty Beef and Vegetables

Betty Crocker's Heart Healthy Cookbook shares a recipe! Dinner ready in just 30 minutes! Enjoy this hearty beef and vegetables recipe that easy to make too.

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  • Prep Time 10 min
  • Total Time 30 min
  • Servings 4

Ingredients

1
pound beef top sirloin steak, about 3/4 inch thick
1
bag (16 ounces) frozen stew vegetables, thawed and drained
1
cup frozen cut green beans, thawed and drained (from 12 oz bag Green Giant™ Steamers™)
1/2
cup water
1
tablespoon Worcestershire sauce
1/2
package (2-ounce size) onion soup mix (1/2 envelope)
3
tablespoons chopped fresh parsley

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Trim fat from beef; cut beef into 1/2-inch pieces. Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Cook beef in Dutch oven 2 minutes, stirring constantly.
  • 2 Stir in stew vegetables, green beans, water, Worcestershire sauce and soup mix (dry).
  • 3 Heat to boiling; reduce heat to low. Cover and simmer 12 to 14 minutes, stirring occasionally, just until potatoes are tender. Remove from heat; stir in parsley.

EXPERT TIPS

Expert Tips

This recipe is a super source of both vitamin B-12, which is important for all body cells, and iron, a mineral that’s vital for oxygen transfer in the blood.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Servings
Calories
210
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
60mg
60%;
Sodium
750mg
750%;
Total Carbohydrate
19g
19%
(Dietary Fiber
3g
3%
  Sugars
6g
6%
),
Protein
25g
25%
;
% Daily Value*:
Vitamin A
130%;
Vitamin C
15%;
Calcium
6%;
Iron
20%;
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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