Step 1 of 7
In a large pot over medium heat, add the ground beef, salt, cinnamon and pepper, and cook until browned.
You'll need
- 1 lb lean ground beef
- ½ tsp kosher salt
- ½ tsp cinnamon
- ⅛ tsp black pepper
Behind the recipe
The story, tips & photos
Artichoke Mushroom Beef Stew
This Artichoke Mushroom Beef Stew is a quick, hearty stew with bright mint and lemon flavors. An easy, satisfying and warm dinner ready in about 35 minutes!
Total35 min
Serves4
Calories279
Protein27g
This Artichoke Mushroom Beef Stew is a very quick stew with strong mint and lemon flavors. An easy, satisfying and warm dinner!
The recipe
Artichoke Mushroom Beef Stew
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4
Ingredients
Instructions
-
In a large pot over medium heat, add the ground beef, salt, cinnamon and pepper, and cook until browned.
-
Add the onions, garlic and mushrooms and sauté until tender.
-
Rinse and drain the artichokes, add them to the pot and sauté for another minute.
-
Add the mint, 2.5 cups of water, chicken bouillon and lemon juice, and give everything a good mix.
-
Cover and simmer on medium-low for .
-
Dissolve the cornstarch in 1/4 cup of water, add it to the pot, mix and continue simmering for another .
-
Serve hot with brown rice.
Nutrition Facts
4 servings per recipe
Serving size1 bowl (1/4 of the stew, without rice)
Amount per servingCalories
279% Daily Value*
Total Fat 12.1g16%
Saturated Fat 4.6g23%
Cholesterol 74mg25%
Sodium 1091mg47%
Total Carbohydrate 16.1g6%
Dietary Fiber 4.9g18%
Total Sugars 3.5g
Includes 0g Added Sugars0%
Protein 26.8g54%
* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macro mix
279cal
- 38% Protein 26.8g
- 23% Carbs 16.1g
- 39% Fat 12.1g
Protein score
9.6g protein per 100 calories
High protein
Nutrition is an estimate per serving, calculated from USDA ingredient data and will vary with brands and portions. Assumes 90% lean ground beef, two 14-oz cans of artichoke hearts drained (about 240 g each), 1 chicken bouillon cube (about 5 g) and about 2 tbsp juice per small lemon. Rice shown in the photos is not included. Use it as a guide, not medical advice.
Artichoke Mushroom Beef Stew Screen stays on
Step 2 of 7
Add the onions, garlic and mushrooms and sauté until tender.
You'll need
- 1 medium onion, chopped
- 2 small cloves garlic, minced
- 2 cups sliced mushrooms
Step 3 of 7
Rinse and drain the artichokes, add them to the pot and sauté for another minute.
You'll need
- 2 (14 oz) cans artichoke hearts, quartered
Step 4 of 7
Add the mint, 2.5 cups of water, chicken bouillon and lemon juice, and give everything a good mix.
You'll need
- 1½ tbsp dried crushed mint
- 2½ cups water (of 2¾ cups)
- 1 chicken bouillon
- 2 small lemons, juiced
Step 5 of 7
Cover and simmer on medium-low for .
Step 6 of 7
Dissolve the cornstarch in 1/4 cup of water, add it to the pot, mix and continue simmering for another .
You'll need
- 1 tsp cornstarch
- ¼ cups water (of 2¾ cups)
Step 7 of 7
Serve hot with brown rice.
Keep cooking
You'll love these too
Low-Calorie
High-ProteinLow-Calorie
High-Protein
High-ProteinLow-Calorie
High-ProteinLow-Calorie
High-ProteinLow-Calorie
Questions & comments
Leave a commentNo comments yet. Be the first to tell us how it turned out!