Best Apres Ski Stew Recipes

APRES SKI STEW

Apres Ski Stew image

Make and share this Apres Ski Stew recipe from Food.com.

Provided by josamky1063

Categories Steak

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 lb round steak, trimmed and cubed
1 tablespoon vegetable oil
1/4 cup butter or 1/4 cup margarine
1/4 cup flour
1 (14 ounce) can beef broth or 1 (14 ounce) can beef consomme
1/2 cup chopped carrot
1/2 cup chopped onion
1/2 cup chopped celery
1 medium russet potato, peeled and chopped, or
1 (16 ounce) package frozen soup mixed vegetables, with potatoes
3/4 teaspoon Kitchen Bouquet
1/4 teaspoon pepper
4 ounces fresh tomatoes, seeded and chopped or 1 (4 ounce) can undrained diced tomatoes

Steps:

Brown the beef on all sides in the oil in a skillet; drain. Melt the butter in a saucepan. Stir in the flour. Cook until smooth and bubbly, stirring constantly. Stir in the broth gradually. Cook until thickened, stirring constantly.
Add the carrots, onion, celery, potato, Kitchen Bouquet and pepper to the broth mixture and mix well. Bring to a boil; reduce the heat. Simmer for 5 minutes, stirring occasionally. Add the beef and tomatoes and mix gently. Simmer, covered, for 10 minutes or to the desired consistency, stirring occasionally. Taste and adjust the seasonings. Ladle the stew into bowls. You may substitute 1 cup dry red wine for 1 cup of the broth.

Nutrition Facts : Calories 297.2, Fat 13.9, SaturatedFat 6.2, Cholesterol 64.1, Sodium 735.8, Carbohydrate 20.5, Fiber 4, Sugar 3.8, Protein 22.7

"APRES-SKI" SOUP

Apres ski, French for "after skiing," refers to the social time directly after getting off the slopes, and this microwave soup is perfect for the occasion. Chock full of healthy veggies, this one will warm you from head to toe. -Nancy Hamlin, Littleton, Colorado

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings (1-1/2 qt.).

Number Of Ingredients 12

Ingredients

1 tablespoon butter
1-1/4 cups cubed acorn squash
1 carrot, thinly sliced
1 medium leek (white portion only), thinly sliced
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 small zucchini, halved and sliced
1/2 cup uncooked elbow macaroni
1 bay leaf
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

Place butter in a 3-qt. microwave-safe bowl; microwave on high for 15-20 seconds or until melted. Add squash, carrot and leek; stir to coat. Cook, covered, on high for 6 minutes., Stir in remaining ingredients; cook, covered, on high for 12-14 minutes or until vegetables and macaroni are tender, stirring twice. Remove bay leaf.

Nutrition Facts : Calories 92 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 594mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges