Enjoy this delicious braised beef with added root vegetables – perfect for a dinner.
Braised Beef with Root Vegetables
- Prep Time 25 min
- Total 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
Make With
Progresso Broth
Instructions
-
Step1Sprinkle 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.
-
Step2Add 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.
-
Step3In 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
260
Calories
5g
Total Fat
23g
Protein
30g
Total Carbohydrate
5g
Sugars
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;Tips from the
Pillsbury Kitchens
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