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Hearty Beef Stew

Hearty Beef Stew
Total Time:
2–2 1/2 hours
Active Time:
30 minutes


1 medium yellow onion, coarsely chopped
2 cloves garlic, finely chopped
1 teaspoon fresh thyme, finely chopped
2 medium carrots, sliced
1 medium zucchini, sliced
1 1/2 lb beef top round roast
Cooking spray
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2/3 cup unsalted beef stock
1 (14.5-oz) can diced no-salt-added tomatoes (undrained)


  • Chop onion, garlic, and thyme.
  • Peel carrots, if desired; slice carrots and zucchini into 1-inch pieces.
  • Cut beef into 1-inch pieces (wash hands).


  1. Preheat large stockpot on medium-high 2–3 minutes. Coat beef with spray; season with salt and pepper. Place beef in pot; cook 1–2 minutes on all sides to brown meat. Remove beef from pot.
  2. Coat onions, carrots, and garlic with spray, then add to pot; cook 3–4 minutes or until lightly browned. Reduce heat to low and return beef to pot. Add broth, tomatoes, and thyme; cover and simmer 1 1/2–2 hours or until beef is tender and 145°F.
  3. Stir in zucchini; cook 4–5 more minutes or until zucchini is tender. Serve.

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Nutritional Information

CALORIES (per 1/4 recipe) 300kcal; FAT 8.00g; SAT FAT 2.50g; TRANS FAT 0.00g; CHOL 90mg; SODIUM 280mg; CARB 18g; FIBER 4.00g; SUGARS 9g; PROTEIN 39g; CALC 4%; VIT A 170%; VIT C 30%; IRON 20%

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