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Braised Beef with Root Vegetables

Braised Beef with Root Vegetables
  • Prep 25 min
  • Total 1 hr 5 min
  • Ingredients 14
  • Servings 4
Enjoy this delicious braised beef with added root vegetables – perfect for a dinner.
Updated February 4, 2011
Make With
Make With
Progresso Broth

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

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.

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
2g
10%
Cholesterol
45mg
15%
Sodium
600mg
25%
Total Carbohydrate
30g
10%
Dietary Fiber
5g
20%
Sugars
5g
Protein
23g
% Daily Value*:
Vitamin A
160%
160%
Vitamin C
25%
25%
Calcium
6%
6%
Iron
20%
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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