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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

French Beef Stew

Source: dLife

Herbes de Provence, nicoise olives, and capers gives this dish its country French accent.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	295.5

Total Carbs	28.7 g

Dietary Fiber	4.0 g

Sugars	3.9 g

Total Fat	8.8 g

Saturated Fat	2.2 g

Unsaturated Fat	0.7 g

Potassium	585.3 mg

Protein	24.0 g

Sodium	353.7 mg

Dietary Exchanges 8.8 Fat, 1.5 Vegetables, 2.3 Meat, 1.1 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 lb Beef, bottom round roast, lean 1.0
1 tbsp olive oil 0.25
0 1/4 cup fresh chopped onion 1.0
1 cup fat free unsalted beef broth 0.25
0 1/4 oz herbes de provence 0.25
0 1/4 tsp salt 0.25
0 1/4 tsp black pepper 2.0
2 cup cold water 4.0
4 each small potatoes 1.0
1 cup Onion, pearl 1.0
1 each large tomato 10.0
10 each pitted calamata olives 2.0
2 tbsp capers, drained 8.0
8 oz frozen haricots verts 1.0
1 tbsp chopped parsley

Directions

In Dutch oven, heat oil over medium. Add half of beef and brown on all sides. Remove meat from pan using slotted spoon. Set aside.
Add remaining meat and chopped onion to drippings in pan. Cook 3 to 5 minutes or until meat is brown and onion is tender. Return all meat to Dutch oven.
Add broth to Dutch oven, stirring to scrape up browned bits from bottom of pan. Add herbes de Provence, salt, pepper, and the water.
Bring to boil and reduce heat. Simmer, covered, for 1-1/4 hours or until meat is nearly tender. Add potatoes and pearl onions.
Return to boil, then reduce heat. Simmer, covered, about 30 minutes or until meat and vegetables are tender. Stir in tomato, olives, and capers and heat through.
Meanwhile, in covered medium saucepan cook haricots verts in small amount of boiling water for 5 to 7 minutes or until tender. Drain.
To serve, spoon stew into soup bowls. Serve with haricots verts and garnish with parsley.