No-Chop Stew

Name: No-Chop Stew
Ingredients: 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

13 ingredients

25 steps

Ingredients

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

Directions

1

Heat a Dutch oven over high heat.
2

Cook the beef until browned, 3 to 4 minutes, stirring frequently to turn and crumble the beef.
3

Drain and discard any liquid.
4

Stir in the tomatoes with liquid, coleslaw, water, mixed vegetables, bell pepper, vinegar, bouillon granules, oregano, and sugar.
5

Reduce the heat and simmer, covered, for 30 minutes.
6

Remove from the heat.
7

Stir in the parsley, salt, and pepper.
8

This is a great make-ahead dish, and it freezes well, too.
9

(Per Serving)
10

Calories: 181
11

Total Fat: 4.0g
12

Saturated: 1.5g
13

Trans: 0.0g
14

Polyunsaturated: 0.5g
15

Monounsaturated: 1.5g
16

Cholesterol: 42mg
17

Sodium: 526mg
18

Carbohydrates: 18g
19

Fiber: 5g
20

Sugars: 9g
21

Protein: 19g
22

Dietary Exchanges
23

1/2 Starch
24

2 Vegetable
25

2 Lean Meat