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Lean Beef Stew



1 pound beef top round steak, trimmed and cubed
1 teaspoon canola oil
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1 cup water
1 teaspoon sugar
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 bay leaf
4 medium carrots, cut into 3-inch chunks
4 medium potatoes, peeled and halved
1 cup frozen peas


1. In a Dutch oven, brown beef in oil.

2. Add the next seven ingredients; cook over medium heat for 10 minutes.

3. Add carrots and potatoes; cover and simmer until the vegetables are tender, about 30 minutes.

4. Discard bay leaf. Stir in peas; heat through.

Nutritional Information Per Serving

Calories 159, total Fat 5g, Saturated Fat 0g, Cholesterol 38mg, Sodium 70mg, total Carbohydrates 20g, Protein 16g