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Beef and Fingerling Potato Stew

Beef and Fingerling Potato Stew
PREP TIME
15 min
COOK TIME
20 min

Savoury filet mignon simmered to tenderness along with carrots and fingerling potatoes in a rich and flavourful beef broth. PointsPlus® Value: 7. PER SERVING (375 ML [1½ CUPS]): 292 CAL, 11 G TOTAL FAT, 4 G SAT FAT, 0 G TRANS FAT, 164 MG CHOL, 574 MG SOD, 22 G CARB, 4 G SUGAR, 3 G FIB, 25 G PROT, 42 MG CALC. Courtesy of the “Weight Watchers In 20 Minutes” cookbook.

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Ingredients

2
tsp (10 mL) canola oil
1
lb(s) (450 g) lean filet mignon, trimmed and cut into ¾-inch (2 cm) cubes
½
tsp (2 mL) salt
¼
tsp (1 mL) pepper
¾
lb(s) (340 g) fingerling potatoes, thinly sliced
2
small carrots, thinly sliced
1
onion, finely chopped
1
Tbsp (15 mL) water
1
Tbsp (15 mL) + 1 teaspoon (5 mL) all-purpose flour
1 ¾
cup (425 mL) sodium-reduced beef broth
1
Tbsp (15 mL) tomato paste
½
tsp (2 mL) dried rosemary
2
Tbsp (30 mL) fresh parsley, chopped
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Directions

Step 1

Heat 1 tsp (5 mL) oil in Dutch oven over medium-high heat. Sprinkle beef with salt and pepper. Place in Dutch oven and cook, stirring often, until browned, 2-3 minutes. Transfer to plate.

Step 2

Heat remaining 1 tsp (5 mL) oil in same Dutch oven over medium-high heat. Add potatoes, carrots, onion, and water. Reduce heat to medium and cook, covered, stirring occasionally, until vegetables soften, about 5 minutes.

Step 3

Add flour to Dutch oven and stir until vegetables are coated. Add broth, tomato paste, and rosemary. Bring to boil. Reduce heat and simmer until vegetables are almost tender, about 5 minutes. Return beef and any accumulated juices to Dutch oven, and cook until beef is heated through and vegetables are tender, about 3 minutes. Sprinkle with parsley.

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