Braised Beef with Root Vegetables

Enjoy this delicious braised beef with added root vegetables – perfect for a dinner.

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  • prep time 25 min
  • total time 1 hr 5 min
  • ingredients 14
  • servings 4
 

Ingredients

3/4
lb. boneless beef round steak (1/2 inch thick), cut into 4 pieces
1/4
teaspoon salt
1/8
teaspoon pepper
1
cup sliced celery
1
cup fresh baby carrots
1/4
cup chopped fennel bulb, if desired
6
small new red potatoes, cut into quarters (2 cups)
1
medium parsnip, cut in half lengthwise, sliced
1
medium onion, chopped
1
(10 1/2-oz.) can condensed beef broth
1
teaspoon dried thyme leaves
1/4
cup water
2
tablespoons cornstarch
1/2
teaspoon grated lemon peel

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Sprinkle round steak with salt and pepper. Spray 12-inch nonstick skillet with nonstick cooking spray. Heat over high heat until hot. Add steak; cook 1 to 2 minutes on each side or until browned.
  • 2 Add celery, carrots, fennel, potatoes, parsnip and onion; cook and stir 1 minute. Add broth and thyme; bring to a boil. Reduce heat to low; cover and simmer 30 to 40 minutes or until vegetables are tender.
  • 3 In small bowl, combine water and cornstarch; blend well. Uncover skillet. Stir in cornstarch mixture; cook an additional 2 to 3 minutes or until sauce is thickened, stirring constantly. Stir in lemon peel.
  • 1 Sprinkle round steak with salt and pepper. Spray 12-inch nonstick skillet with nonstick cooking spray. Heat over high heat until hot. Add steak; cook 1 to 2 minutes on each side or until browned.
  • 2 Add celery, carrots, fennel, potatoes, parsnip and onion; cook and stir 1 minute. Add broth and thyme; bring to a boil. Reduce heat to low; cover and simmer 30 to 40 minutes or until vegetables are tender.
  • 3 In small bowl, combine water and cornstarch; blend well. Uncover skillet. Stir in cornstarch mixture; cook an additional 2 to 3 minutes or until sauce is thickened, stirring constantly. Stir in lemon peel.

EXPERT TIPS

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Expert Tips

Braising is a cooking technique that calls for browning meat or vegetables, then tightly covering the pan and slowly cooking the food in a small amount of liquid over low heat. Braising can be done in the oven as well as on the stovetop. The tight-fitting lid keeps the cooking liquid from evaporating. Tough cuts of meat benefit from braising because the slow simmering tenderizes them.

A tossed green salad is a good accompaniment for this meat-and-potatoes meal. To complete the menu, add freshly baked Pillsbury Refrigerated Reduced Fat Crescent Dinner Rolls.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
2g,
2%
),
Cholesterol
45mg
45%;
Sodium
600mg
600%;
Total Carbohydrate
30g
30%
(Dietary Fiber
5g
5%
  Sugars
5g
5%
),
Protein
23g
23%
;
% Daily Value*:
Vitamin A
160%;
Vitamin C
25%;
Calcium
6%;
Iron
20%;
Exchanges:
2 Starch; 2 Other Carbohydrate; 2 1/2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.