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Susan S. Yeske: Recipe of the Week

Recipe of the Week: Beef stew, a cold weather favorite


Brrrrr! Winter came back this week with a vengeance. That means it’s time to enjoy our favorite comfort foods.
Soup is the first thing that comes to mind, whether you like chicken noodle, split pea or tomato with a grilled cheese sandwich. After that comes macaroni and cheese, which warms us up and fills up the empty spaces when we have to head out into the cold.
Casseroles are hearty fare, while lasagna satisfies. Chicken or beef pot pie, roast chicken, meatloaf and smothered pork chops served with baked apples also give nourishment and comfort.
Desserts include cakes, chocolate cream pie, cheesecake, chocolate chip cookies, gingerbread, and even ice cream – true fans eat it year-round.
Dieting can come when it gets closer to spring. For now, it’s important to eat nourishing, comforting foods.
This recipe from is the easier for beef stew that I have found. It’s also comparatively low in calories, with 216 per serving.

Simple Beef Stew

2 tablespoons vegetable oil
1 pound beef stew meat, cut into bite-size pieces
¼ teaspoon salt
4 cups assorted cut-up fresh vegetables (potatoes, carrots, celery and onions)

1 can (14 ounces) lower sodium beef broth
1 can (8 ounces) tomato sauce with basil, garlic and oregano

Step 1
Heat 1 tablespoon oil in large skillet or saucepan over medium-high heat. Add meat and salt; cook 5 minutes, stirring until browned on all sides. Remove from skillet; keep warm.
Step 2
Add remaining 1 tablespoon oil and vegetables to skillet. Cook 5 minutes or until crisp-tender, stirring occasionally. Return meat to skillet; stir in broth. Bring to a boil. Reduce heat to medium-low; simmer 15 minutes, stirring occasionally.
Step 3
Stir in tomato sauce; simmer 15 minutes more or until meat and vegetables are tender, stirring occasionally.
To make in slow cooker, spray inside of 4-quart slow cooker with no-stick cooking spray. Omit oil and place all remaining ingredients in slow cooker; stir to combine. Cover; cook on Low 8 hours or on High 4 hours or until meat and vegetables are tender.