Beef and Portabella Mushroom Stew

Adapted from CooksAid.com

Nutrition Facts

Serving Size ½ of recipe
Calories 406
Total Fat 22 g
Saturated Fat 7.5 g
Sodium 589 mg
Total Carbohydrate 26 g
Dietary Fiber 4.5 g
Protein 28 g

Servings and Times

Servings 2

Ingredients and Preparation

Ingredients Measures
Olive oil 2 teaspoons
Sirloin steak, visible fat trimmed and cut into 1-inch cubes ½ pound
All-purpose flour 2 tablespoons
Portabella mushroom caps 2
Small white onion, chopped ½
Medium tomato, chopped 1
Frozen lima beans, thawed 1 cup
Reduced-sodium beef broth 1 cup
Dried thyme ¼ teaspoon
Salt ¼ teaspoon
Freshly ground pepper to taste
    Directions
  1. Heat oil in a large Dutch oven or pot over medium-high heat. Coat steak with flour and cook, stirring occasionally, until browned on all sides, about 3 minutes. Transfer meat to a plate and cover.
  2. Stir in mushrooms, onions, and tomatoes and cook for 3 minutes. Add lima beans, broth, thyme, salt, and pepper to pot. Bring to a boil and then reduce heat and simmer, stirring often, until broth has thickened, about 5 minutes.
  3. Return steak to pan, cook an additional 2 minutes, and serve.

Exchanges
3 lean meats; 2 vegetables; 1 very lean meat substitute; 1 starch; 1 fat

Side Suggestions: Whole-grain Crackers

 

 

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