Braised Beef with Root Vegetables

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

  • 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
  • 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.
  • 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.
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