Nutrition balance score
Unbalanced
Glycemic Index
54
Low
Glycemic Load
12
Moderate
Nutrition per serving
Calories201.1 kcal (10%)
Total Fat7.2 g (10%)
Carbs21.4 g (8%)
Sugars3.7 g (4%)
Protein14.2 g (28%)
Sodium1303.4 mg (65%)
Fiber3.8 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
1 poundbeef stew meat
cut into 1 1/2-inch chunks
kosher salt
freshly ground black pepper
4 tablespoonssalted butter
1white onion
cut into 1/4-inch dice
4carrots
peeled and cut into 1/4-inch dice
3celery stalks
cut into 1/4-inch dice
¼ cupall-purpose flour
1 tablespoongarlic powder
1 tablespoongarlic salt
1 x 32 ouncebeef broth
box
1 x 14.5 ouncecan fire-roasted diced tomatoes
1 x 14.4 ouncecan gold and white corn
undrained
1russet potato
large, scrubbed and cut into 3/4-inch cubes
1 cupfrozen peas
Instructions
Step 1
1. Lightly season the beef with a pinch each of salt and pepper. In a large soup pot, heat the butter over medium heat until the foam subsides. Add the beef and sauté it until browned on all sides, about 10 minutes.
Step 2
2. Add the onion, carrots, and celery and sauté until the vegetables are tender but not fully cooked, about 10 minutes. Stir in the flour, garlic powder, garlic salt, and 1 teaspoon each of kosher salt and pepper. Cook for 1 or 2 minutes, stirring occasionally, until well combined.
Step 3
3. Add the broth, tomatoes, corn and its liquid, and potato. Add up to 1 cup water if necessary to ensure that the ingredients are covered. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook until the meat and potatoes are tender, about 1 hour 15 minutes.
Step 4
4. Add the frozen peas and simmer, uncovered, until the peas are cooked but still bright, 5 to 10 minutes. Ladle the stew into bowls. Serve immediately with the cornbread on the side.
Step 5
5. Store leftovers in a covered container for up to 5 days or in the freezer for up to 1 month.
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