Braised Beef with Root Vegetables

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

–

Save & Share

Servings 4

false

( 0 ) Ratings

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

4e541d17-dfb8-4b60-9f82-fbf756a4cb9b

ingredients 14
Prep Time 25 min
Total Time 1 hr 5 min

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

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

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

toggle

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.