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Braised Beef and Root Vegetables

Source of Recipe

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List of Ingredients

3/4 pound beef round steak, boneless, 1/2 thick cut into 4 pieces
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup celery, sliced
1 cup baby carrots
1/4 cup fennel buld, chopped (optional)
6 small new potatoes, quartered (2 cups)
1 medium parsnip cut lengthwise, sliced
1 onion, chopped
1 (10 1/2-oz) can beef broth
1 teaspoon dried thyme leaves
1/4 cup water
2 tablespoons cornstarch
1/2 teaspoon grated lemon peel


Recipe

Sprinkle steak with salt and pepper. Spray skillet with nonstick cooking spray. Heat over high heat until hot. Add steak; cook 1 to 2 minutes on each side or until browned.

Add celery, fennel, potatoes, parsnip and onion; cook and stir 1 minute. Add broth and thyme, bring to boil, reduce heat to low; cover and simmer 30 to 40 minutes or until vegetables are tender.

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 thickened. stirring constantly. Stir in lemon peel

4 servings
5 points per serving