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Braised Beef with Root Vegetables

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By Pillsbury Kitchens
Updated Feb 4, 2011
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Enjoy this delicious braised beef with added root vegetables – perfect for a dinner.

Braised Beef with Root Vegetables

  • Prep Time 25 min
  • Total 1 hr 5 min
  • Ingredients 14
  • Servings 4
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Ingredients

  • 3/4 lb. boneless beef round steak (1/2 inch thick), cut into 4 pieces
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup sliced celery
  • 1 cup fresh baby carrots
  • 1/4 cup chopped fennel bulb, if desired
  • 6 small new red potatoes, cut into quarters (2 cups)
  • 1 medium parsnip, cut in half lengthwise, sliced
  • 1 medium onion, chopped
  • 1 (10 1/2-oz.) can condensed beef broth
  • 1 teaspoon dried thyme leaves
  • 1/4 cup water
  • 2 tablespoons cornstarch
  • 1/2 teaspoon grated lemon peel
Make With
Progresso Broth

Instructions

  • Step 
    1
    Sprinkle round steak with salt and pepper. Spray 12-inch nonstick skillet with nonstick cooking spray. Heat over high heat until hot. Add steak; cook 1 to 2 minutes on each side or until browned.
  • Step 
    2
    Add celery, carrots, fennel, potatoes, parsnip and onion; cook and stir 1 minute. Add broth and thyme; bring to a boil. Reduce heat to low; cover and simmer 30 to 40 minutes or until vegetables are tender.
  • Step 
    3
    In small bowl, combine water and cornstarch; blend well. Uncover skillet. Stir in cornstarch mixture; cook an additional 2 to 3 minutes or until sauce is thickened, stirring constantly. Stir in lemon peel.

Nutrition

260 Calories
5g Total Fat
23g Protein
30g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
2g
10%
Cholesterol
45mg
15%
Sodium
600mg
25%
Total Carbohydrate
30g
10%
Dietary Fiber
5g
20%
Sugars
5g
Protein
23g
% Daily Value*:
Vitamin A
160%
160%
Vitamin C
25%
25%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
2 Starch; 2 Other Carbohydrate; 2 1/2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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