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Healthy Beef Stew

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When the goal is to warm your belly (not weigh you down), this earthy stew -- with beef tenderloin, a rich, rose-spiked broth, and loads of colorful carrots, parsnips, onions, and turnips -- rises to the occasion.

Source: Martha Stewart Living, January 2006
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  • ExZonie
    5 JAN, 2009
    kaylafrey2 Thank you for posting that link! I have kidney failure and I have been looking for a way to track potassium and phosphorus in my daily diet. The things you learn on the Internet!
    Reply
  • ExZonie
    5 JAN, 2009
    kaylafrey2 Thank you for posting that link! I have kidney failure and I have been looking for a way to track potassium and phosphorus in my daily diet. The things you learn on the Internet!
    Reply
  • ExZonie
    5 JAN, 2009
    kaylafrey2 Thank you for posting that link! I have kidney failure and I have been looking for a way to track potassium and phosphorus in my daily diet. The things you learn on the Internet!
    Reply
  • betchay
    31 MAR, 2008
    We had this last Saturday and it was a big hit. I made some few changes though...I marinated my beef for morethan an hour in worcestershire sauce, pepper, sea salt, garlic,
    Reply
  • kaylafrey2
    24 FEB, 2008
    Hi to all those that need a nutritional caloric count for all of Martha's recipes. Check out this website - you just enter the amount of serving and copy and paste her recipe! Check it out: http://www.calorie-count.com/calories/recipe_analysis.php?process=resubmit
    Reply
  • ChildofGod
    23 FEB, 2008
    Does anyone know how many servings are in this recpie?
    Reply
  • redsoxfan41
    22 FEB, 2008
    One of my favorite winter meals, where I often change ingredients depending on what's in the pantry and what type of meat I have. I don't think I would want to use tenderloin in a beef stew. If I have tenderloin, it would be in a finer or exceptional recipe.
    Reply
  • jeffro
    21 FEB, 2008
    Well, I happen to love parsnips and turnips...I'll bet a lot of people would like them if they tried them.....and I get the tenderloin at a local Vietnamese market at a bargain price. This stew is delicious. I did use red wine instead of rose or white because I had some left. You can use a chuck cut, but it will have more fat....
    Reply
  • jblum
    21 FEB, 2008
    Sorry but no thanks to parsnips and turnips. Of all the vegetables those are the only two I don't like. And beef tenderloin for stew? Are you serious?In my house, if you can afford tenderloin, you certainly don't stew it.
    Reply
  • gramakathy
    21 FEB, 2008
    Everyone keeps asking for the nutritional information. Is anyone listening???
    Reply

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