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No-Fuss Beef Stew

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No-Fuss Beef Stew
  • Prep 20 min
  • Total 35 min
  • Servings 4
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Simmering frozen whole kernel corn and broccoli cuts in robust canned consommé speeds preparation of beef stew.
Updated Jun 15, 2012

Ingredients

  • 2 teaspoons olive oil
  • 1 1/4 lb boneless beef top sirloin, trimmed of fat, cut into cubes
  • 2 to 3 cloves garlic, finely chopped
  • 1 cup water
  • 1/3 cup all-purpose flour
  • 1 can (10 1/2 oz) condensed beef consommé
  • 1 cup frozen corn
  • 3 cups Frozen Broccoli Cuts
  • 1 cup chopped red bell pepper

Steps

  • 1
    In 4-quart saucepan, heat oil over medium-high heat until hot. Cook beef and garlic in oil; cook, stirring occasionally, until beef is brown.
  • 2
    In small bowl, beat water and flour with wire whisk until well blended. Add flour mixture, consommé and corn to meat mixture. Heat to boiling, stirring frequently. Reduce heat to medium-low; cook, stirring occasionally, about 3 minutes. Add broccoli and bell pepper; cook until thickened and vegetables are tender.

Tips from the Betty Crocker Kitchens

  • tip 1
    Add leftover cooked potatoes or thawed precooked frozen cut-up potatoes with the other vegetables if you like.

Nutrition

330 Calories, 7g Total Fat, 41g Protein, 25g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Serving (1 1/3 Cups)
Calories
330
Calories from Fat
70
Total Fat
7g
11%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
80mg
27%
Sodium
440mg
18%
Potassium
730mg
21%
Total Carbohydrate
25g
8%
Dietary Fiber
5g
21%
Sugars
5g
Protein
41g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
100%
100%
Calcium
6%
6%
Iron
25%
25%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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