Quick Roast Stew Recipe
Article by Diet Bites
That Delicious Oven-Roasted Flavor Associated With Pot Roast
Whenever I've cooked a roast I take care to place the carrots and potatoes beneath the roast. As the meat cooks, the vegetables take on a delicious candied flavor and tend to become the star of the meal, surpassing the roast.
In the original Diet Bites recipe we have kept the texture of the vegetables in mind and this stew contains a flavor much like pot roast.
1 cup of lean beef cut into chunks. If you wish, pork can be used instead.
1/2 a small bag of carrots - about 4 that have been peeled, sliced length-wise, then cut into shorter pieces. You can opt to use baby carrots if you wish.
2 cups of peeled and cubed potatoes.
2 stalks of celery, washed with the strings removed and cut into smaller logs.
One small onion, peeled and cut in half.
Salt, Pepper, Extra Virgin Olive Oil
1 large container of beef broth, sodium reduced
All-Purpose flour or cornstarch used to thicken the broth.
How to Prepare
Place the vegetables [carrots, potatoes, celery, onion] on a piece of tin foil and drizzle with the olive oil.
Salt and pepper as desired.
Allow them to cook until they are well-roasted and take on a golden hue.
Using a deep non-stick stew pot, cook the beef or pork using a bit of the olive oil. Stir to coat and once the meat has browned on the exterior, add the container of beef broth.
Continue to cook until the meat is thoroughly done.
Thicken the broth using a bit of flour or cornstarch and water until it reaches your desired thickness.
Add the roasted vegetables, leaving any of the oil drippings on the foil.
As a cooking note - be sure to use minimal amounts of the oil for both the veggies and the meat as it holds 120 calories per Tablespoon and is 100% fat. While a little serves to enhance flavors, too much will make the recipe too fatty which spikes caloric values.
Stir the vegetables into the stew pot and serve with a rustic bread and a serving of reduced fat milk. Add a serving of fresh fruit for dessert.
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