1 lb. red potatoes (about 3), cut into 3/4-inch chunks
3 carrots, cut into 1/2-inch-thick slices
4 cups hot cooked noodles
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Let's Make It
Coat meat with flour. Heat oil in Dutch oven or large deep skillet on medium-high heat. Add meat and onions; cook and stir 5 to 8 min. or until meat is evenly browned. Stir in broth, tomatoes and dressing mix. Bring to boil, stirring occasionally; cover. Simmer on low heat 15 min., stirring occasionally.
Add potatoes and carrots; simmer, covered, 45 min. or until meat is tender and sauce is thickened, uncovering after 30 min. and stirring occasionally.
Serve over noodles.
If serving a crowd, prepare recipe as directed using a stockpot and doubling all ingredients. Makes 16 servings.
Cool stew completely. Spoon into freezer container; freeze up to 1 month. Thaw in refrigerator overnight. When ready to serve, heat stew in large skillet, then serve over hot cooked noodles.
Warm up with this delicious low-calorie low-saturated fat stew. As a bonus, the carrots make it an excellent source of vitamin A.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.