No-Chop Stew
- 1 pound extra-lean ground beef
- 2 14.5-ounce cans no-salt-added diced or stewed tomatoes, undrained
- 6 ounces shredded coleslaw mix (about 3 cups)
- 2 cups water
- 1 10-ounce package frozen mixed vegetables, thawed
- 1 cup frozen chopped green bell pepper
- 1/4 cup cider vinegar or dry red wine (regular or nonalcoholic)
- 1 tablespoon very low sodium beef bouillon granules
- 1 tablespoon dried oregano, crumbled
- 1/2 teaspoon sugar
- 1/4 cup finely snipped fresh parsley
- 1 teaspoon salt
- Pepper to taste
- Heat a Dutch oven over high heat.
- Cook the beef until browned, 3 to 4 minutes, stirring frequently to turn and crumble the beef.
- Drain and discard any liquid.
- Stir in the tomatoes with liquid, coleslaw, water, mixed vegetables, bell pepper, vinegar, bouillon granules, oregano, and sugar.
- Reduce the heat and simmer, covered, for 30 minutes.
- Remove from the heat.
- Stir in the parsley, salt, and pepper.
- This is a great make-ahead dish, and it freezes well, too.
- (Per Serving)
- Calories: 181
- Total Fat: 4.0g
- Saturated: 1.5g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 1.5g
- Cholesterol: 42mg
- Sodium: 526mg
- Carbohydrates: 18g
- Fiber: 5g
- Sugars: 9g
- Protein: 19g
- Dietary Exchanges
- 1/2 Starch
- 2 Vegetable
- 2 Lean Meat
extralean ground beef, salt, coleslaw mix, water, mixed vegetables, green bell pepper, cider vinegar, oregano, sugar, parsley, salt, pepper
Taken from www.epicurious.com/recipes/food/views/no-chop-stew-375763 (may not work)