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 1 tablespoon olive oil- 1 cup onion, diced
- 1 pound bottom round, cut into
½-inch cubes
- 2 cups sliced baby carrots
- 4 large red potatoes, cut into 1-inch cubes
- 1½ cups reduced-sodium beef broth
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup Plain Mountain High Yoghurt
- 1 tablespoon ketchup
- 1 tablespoon flour
- 1 tablespoon minced parsley
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In a large saucepan, heat olive oil over medium heat. Add onions and beef and cook for about 7 to 10 minutes, stirring occasionally to evenly brown meat. Add carrots, potatoes, beef broth, salt, and pepper. Reduce heat to a simmer and cook, covered, for about 30 minutes.
In a small glass or ceramic bowl, combine yoghurt, ketchup, and flour with a whisk. Pour mixture into the hot stew and stir to combine. Cook for a few more minutes to thicken. Add parsley, stir in well, and serve warm.
Makes 4 servings.
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| Calories - 580 |
| Total Fat - 11g |
| Cholesterol - 75mg |
| Potassium - 2232mg |
| Sodium - 345mg |
| Total Carbohydrates - 82g |
| Protein - 38g |
| Fiber - 10g |
| Calcium - 20% |
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Serving size: ¼ of recipe.
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*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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