Beef Stew with Tomatoes, Potatoes & Oregano
20 min prep
50 min cook
Serves 4
Ingredients
- 2 tbsp Canola Oil
- 1 1/2 lb Beef stew meat, cut into 1/2-inch cubes
- 1 Medium white onion(s), coarsely chopped
- 1 tbsp Garlic cloves, chopped
- 1 1/2 cups No salt added whole tomatoes
- 16 oz Reduced Sodium Beef Broth
- 1 Russet potato, quartered
- 16 oz Frozen mixed vegetables, frozen
- 1/8 tsp Kosher salt
- 1/8 tsp Ground black pepper
- 1 tsp Dried oregano
Instructions
- In a soup pot, bring oil to high heat.
- Add beef and cook 5 minutes, stirring frequently. Add onion and garlic; cook an additional 10 minutes.
- Add tomatoes, beef broth, potatoes, frozen vegetables, pepper, and oregano.
- Bring to a boil, reduce heat to medium-low, cover and cook 30 minutes or until potatoes are done.
Nutrition
Nutrition Facts
4 servings
- Amount Per ServingCalories460
- % Daily Value*
- Total Fat
- 15g
- 23%
- Saturated Fat
- 3.5g
- 18%
- Trans Fat
- 0g
- Cholesterol
- 110mg
- 37%
- Sodium
- 650mg
- 27%
- Total Carbohydrate
- 39g
- 13%
- Dietary Fiber
- 5g
- Sugars
- 11g
- Protein
- 46g
- Vitamin C
- 15%
- Calcium
- 4%
- Iron
- 25%
- Vitamin A
Disclaimer
This information is provided for educational purposes only, and the values are estimates.
We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes.
Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.
Consult a healthcare provider for nutritional guidance specific to your needs.
Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.