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Recipe of the Day
Crusty Chicken Pot Pie
This bubbly pot pie is made from scratch and oh-so good for you with with 6 grams of fiber per serving.
Home 
Recipes
Yield: 6 servings. 2 cups per serving.
Recipes
Steak and Potato Stew
| Nutrition Information | |
| Calories: | 290 |
| Total Fat: | 4.5g |
| Saturated Fat: | 1.5g |
| Trans Fat: | 0g |
| Cholesterol: | 20mg |
| Sodium: | 300mg |
| Carbohydrates: | 47g |
| Dietary Fiber: | 9g |
| Sugars: | 6g |
| Protein: | 15g |
| Vitamin A: | 0iu (0%) |
| Vitamin C: | 30mg (50%) |
| Calcium: | 100mg (10%) |
| Iron: | 4.5mg (25%) |
Vegetable oil cooking spray
6 ounces boneless beef sirloin steak, cut in thin strips
1 cup chopped onion
2 15-ounce cans stewed tomatoes, undrained
15-ounce can kidney beans, undrained
2 baking potatoes, washed and cubed, with peel
1 cup low-sodium beef broth
1 cup water
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon garlic powder
Spray large Dutch oven with nonstick cooking spray. Heat over medium-high. Add beef and onion and cook until lightly brown.
Add the remaining ingredients, bring to a boil; partially cover and reduce heat to a simmer. Cook until potatoes are tender- about 25 minutes.
Serving suggestion: steamed broccoli florets and carrots.
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