Beef and Portabella Mushroom Stew

Adapted from CooksAid.com

Nutrition Facts

Serving Size	½ of recipe
Calories	406
Total Fat	22 g
Saturated Fat	7.5 g
Sodium	589 mg
Total Carbohydrate	26 g
Dietary Fiber	4.5 g
Protein	28 g

Servings and Times

Servings

Ingredients and Preparation

Ingredients	Measures
Olive oil	2 teaspoons
Sirloin steak, visible fat trimmed and cut into 1-inch cubes	½ pound
All-purpose flour	2 tablespoons
Portabella mushroom caps	2
Small white onion, chopped	½
Medium tomato, chopped	1
Frozen lima beans, thawed	1 cup
Reduced-sodium beef broth	1 cup
Dried thyme	¼ teaspoon
Salt	¼ teaspoon
Freshly ground pepper to taste

Directions
Heat oil in a large Dutch oven or pot over medium-high heat. Coat steak with flour and cook, stirring occasionally, until browned on all sides, about 3 minutes. Transfer meat to a plate and cover.
Stir in mushrooms, onions, and tomatoes and cook for 3 minutes. Add lima beans, broth, thyme, salt, and pepper to pot. Bring to a boil and then reduce heat and simmer, stirring often, until broth has thickened, about 5 minutes.
Return steak to pan, cook an additional 2 minutes, and serve.

Exchanges
3 lean meats; 2 vegetables; 1 very lean meat substitute; 1 starch; 1 fat

Side Suggestions: Whole-grain Crackers

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