Quick Rosemary & Garlic Beef Stew
Perfectly Balance Your Plate
Serve with 2 cups mixed greens and 1 tbsp Epicure dressing of your choice.
2 medium potatoes, Russet or Yukon Gold
2 celery stalks
2 1⁄2 cups water or broth, divided
2 tsp oil
1 lb (450 g) lean ground beef
1 tbsp low-sodium soy sauce
2 tbsp cold water
2 tbsp cornstarch
- Peel and cut potatoes into small cubes. Peel carrots; slice into thin rounds. Dice celery. Place all in Multipurpose Steamer; add 1⁄2 cup water. Cover; microwave on high for 8 min, or until veggies are tender.
- Meanwhile, heat oil in Wok. Crumble in beef; cook, breaking up any clumps with the Ground Meat Separator, 4–5 min. Add remaining 2 cups water, soy sauce, and seasoning. Stir in veggies and any liquid in steamer.
- Increase heat to high; cover, bring to a boil. Once it reaches a boil, uncover, reduce heat and let simmer to develop flavour, about 3 min.
- Meanwhile, in a small bowl, whisk together cold water and cornstarch. Add to stew; stir often until thickened, about 2–3 min.
Per serving: Calories 340, Fat 14 g (Saturated 5 g, Trans 0.4 g), Cholesterol 60 mg, Sodium 280 mg, Carbohydrate 28 g (Fibre 4 g, Sugars 3 g), Protein 25 g.
Use Nourish or Vegetable Broth instead of water.
If you prefer a thicker stew, use 3 tbsp each cornstarch and cold water.