Top 17 Most Shared Beef and Vegetable Stew Recipes

7. Low-Calorie Beef and Vegetable Stew

Ingredients

• 2 teaspoons olive oil
• 1 large onion, diced
• 2 parsnips, diced
• 2 large carrots, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh tarragon, minced
• 1 tablespoon fresh rosemary, minced
• 1 pound lean beef top round roast, cut into 1-inch cubes
• 1 1/2 cups water
• 1 bulb fennel, diced
• 1 tablespoon parsley, minced

Instructions

1. Heat the oil in a large frying pan over medium-high heat. Saute the onion, parsnips, carrots, celery, garlic, tarragon, rosemary, and beef for 5 to 10 minutes, until the ingredients begin to soften and brown. Drain off any excess fat.
2. Place the mixture in a 4-quart slow cooker. Pour in the water. Stir. Cook on low for 8 to 9 hours.
3. Add the fennel. Cover and cook on high for an additional half-hour. Garnish with parsley before serving.

Recipe Source