Dijon Steak and Potato Stew

Gluten Free
Dairy Free
Low Fod Map
Health score
46%
Dijon Steak and Potato Stew
45 min.
4
359kcal

Suggestions


Welcome to a delightful culinary experience with our Dijon Steak and Potato Stew! This hearty dish is perfect for those seeking a comforting meal that doesn't compromise on dietary needs. With its gluten-free, dairy-free, and low FODMAP features, this stew is designed to cater to a variety of dietary preferences while still delivering on flavor.

Imagine tender pieces of boneless beef sirloin, perfectly seasoned and simmered in a rich, savory gravy, complemented by the tangy kick of Dijon mustard. The addition of vibrant vegetables like small red potatoes, green beans, and carrots not only enhances the stew's nutritional profile but also adds a burst of color and texture to your plate.

In just 45 minutes, you can whip up this delicious meal that serves four, making it an ideal choice for family dinners or meal prep for the week ahead. With each serving clocking in at a satisfying 359 calories, you can indulge in a filling dish without the guilt. Whether you're enjoying it for lunch or dinner, this Dijon Steak and Potato Stew is sure to become a favorite in your household. So, roll up your sleeves and get ready to savor a bowl of comfort that warms the heart and pleases the palate!

Ingredients

  • lb sirloin beef tips boneless cut into 1/2-inch pieces
  • 0.5 teaspoon lawry's seasoned salt 
  • 24 oz gravy home-style
  • cup water 
  • tablespoons dijon mustard 
  • 0.3 teaspoon thyme leaves dried
  • small potatoes - remove skin red unpeeled cut into 1/2- to 3/4-inch cubes ( 2 cups)
  • 1.5 cups green beans frozen
  • cup carrots sliced

Equipment

  • frying pan
  • dutch oven

Directions

  1. Sprinkle beef with peppered seasoned salt. In 4-quart Dutch oven or 12-inch nonstick skillet, cook beef over medium-high heat about 4 minutes, stirring frequently, until brown.
  2. Stir in gravy, water, mustard and thyme until well blended. Stir in potatoes, green beans and carrots.
  3. Heat to boiling; reduce heat to medium-low. Cover and cook 20 to 22 minutes, stirring occasionally, until potatoes and beans are tender.

Nutrition Facts

Calories359kcal
Protein35.13%
Fat18.29%
Carbs46.58%

Properties

Glycemic Index
42.46
Glycemic Load
1.86
Inflammation Score
-10
Nutrition Score
27.329130462978%

Flavonoids

Luteolin
0.15mg
Kaempferol
0.26mg
Myricetin
0.07mg
Quercetin
2.3mg

Nutrients percent of daily need

Calories:359.4kcal
17.97%
Fat:7.33g
11.28%
Saturated Fat:2.85g
17.82%
Carbohydrates:42.04g
14.01%
Net Carbohydrates:36.8g
13.38%
Sugar:8.04g
8.93%
Cholesterol:75.98mg
25.33%
Sodium:1276.12mg
55.48%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:31.71g
63.42%
Vitamin A:5653.71IU
113.07%
Vitamin B6:1.11mg
55.45%
Selenium:36.34µg
51.91%
Vitamin B3:9.83mg
49.13%
Potassium:1357.16mg
38.78%
Phosphorus:369.01mg
36.9%
Zinc:5.48mg
36.51%
Vitamin K:28.25µg
26.91%
Vitamin C:21.77mg
26.39%
Vitamin B12:1.42µg
23.62%
Iron:3.92mg
21.8%
Manganese:0.42mg
21.17%
Fiber:5.24g
20.96%
Magnesium:82.03mg
20.51%
Vitamin B1:0.31mg
20.44%
Copper:0.4mg
19.83%
Folate:64.48µg
16.12%
Vitamin B2:0.27mg
16.11%
Vitamin B5:1.39mg
13.9%
Calcium:72.69mg
7.27%
Vitamin E:0.73mg
4.86%