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Beef Stew with Mushrooms and White Beans


This beef stew recipe is from the National Cattlemen's Beef Association. It cooks up in about half an hour and is surprisingly rich in flavor given its short cooking time.













Trans-fat Free, High Fiber


11/4 pounds beef, sirloin steak
top,boneless,cut 3/4-inch cubes
16 ounces white kidney beans, canned
samll,rinsed, drained
¼ cup white wine
8 ounces mushrooms, button
2 x onions
small, each cut lengthwise into 8 wedges
2 x carrots
medium,cut into 1/4 inch thick slices
11/2 teaspoons olive oil
¼ teaspoon hot chili peppers
½ teaspoon salt
1 tablespoon olive oil
141/2 ounces tomatoes, canned
diced with garlic and onion, undrained


1 In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Stir-fry the beef cubes in two batches, 1 to 2 minutes each, or until the outside is no longer pink. Remove from skillet and season with salt and pepper.

2 In the same skillet, heat 1½ teaspoons olive oil over medium heat until hot. Add carrots, stir-fry for 3 minutes, then add the onions and stir-fry 5 to 8 minutes more, until crisp-tender. Stir in mushrooms and wine. Continue stir-frying 5 minutes. Stir in beans and tomatoes. Continue cooking 3 more minutes.

3 Return the cooked beef to the skillet. Cook 2 minutes more until just heated through


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 997g (35.2 oz)
Amount per Serving
Calories 87629% of calories from fat
 % Daily Value *
Total Fat 29g 44%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 172mg 57%
Sodium 1324mg 55%
Total Carbohydrate 16g 16%
Dietary Fiber 12g 47%
Sugars g
Protein 211g
Vitamin A 12% Vitamin C 82%
Calcium 32% Iron 83%
* based on a 2,000 calorie diet How is this calculated?


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