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Entree, Beef/Pork/Lamb, Fall, Winter |440 calories per serving|140 minute recipe

New American Beef Stew

This content was last updated on January 10, 2020

One-pot meals are the original convenience food. They’re easy, versatile, and can pack plenty of healthy ingredients. This stew features kale, green beans, carrots and, yes, even beef. That’s because even traditional, comforting favorites like beef stew can fit into a healthy lifestyle with a few modifications and proper portion control. Just remember to limit beef and other red meat to no more than 18 cooked ounces per week for a lower cancer risk.


  • 2 Tbsp. extra virgin olive oil
  • 1 lb lean beef stew meat, cut into 1-inch cubes
  • 2 large onions, chopped
  • 4 medium carrots, cubed
  • 2 cups cups diced leeks, rinsed well
  • 6 garlic cloves, finely chopped
  • 2 cans (14.5 ounces each) diced tomatoes in juice
  • 2 cans (6 ounces each) tomato paste
  • 2 cans (14.5 ounces each) fat-free, reduced sodium beef broth
  • 3 Tbsp. dried oregano
  • 2 cups water
  • 2 large potatoes, cubed
  • 1 1/4 lbs frozen green beans
  • 2 cups chopped kale
  • Salt and freshly ground black pepper
Makes 6 servings (1.5 cup ). Per serving: 440 calories, 10 g total fat (2.5 g saturated fat, 0 g trans fat), 50 mg cholesterol, 64 g carbohydrates, 29 g protein, 12 g dietary fiber, 350 mg sodium, 20 g sugar, 0 g added sugar.


  1. In a large pot or stockpot, heat olive oil over medium-high heat.
  2. Add 1/2 of beef and sauté for about 5 minutes, stirring, until browned on all sides. Remove beef from pot and set aside. Repeat procedure with remaining beef.
  3. In the same pot, sauté onions for about 5 minutes, stirring often until translucent. Remove onions from pot and set aside.
  4. Add carrots, leeks, and garlic, and sauté for about 5 minutes, stirring often, until barely tender. Return beef and onions to pot. Add tomatoes with juice, tomato paste, broth, oregano, and water, and bring to a boil. Reduce heat to low and simmer for about 1 hour, until beef is almost tender.
  5. Add potatoes and bring back to a boil. Lower heat, cover partially, and simmer for about 15 minutes, until potatoes are barely tender.
  6. Add green beans and kale and cook for another 6 to 8 minutes, until kale is tender.
  7. Season to taste with salt and pepper and serve.

This recipe is reprinted from The New American Plate Cookbook, which features 200 mouth-watering recipes and color photos. It is available from bookstores and online booksellers. Proceeds from sales fund cancer research.

This recipe contains cancer fighting foods:

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Rated 1.0 out of 5
September 5, 2023

With all the evidence-based information that’s out there, and all the different CHOICES of recipes you could have posted, you post one with BEEF?! Beef (I.e., animal products) creates an inflammatory micro-environment that cancer finds welcoming. Only a plant-based diet helps create an unfriendly environment. Vegan taco soup, lentil ‘meat’loaf, whole grain pasta w veggies, teriyaki tofu…so many better choices.

Sandra Harmon

Wsembp ho

Rated 2.0 out of 5
January 19, 2023

Hi aicr.org Admin, exact same below: Link Text

Kassandra Denman


Rated 1.0 out of 5
January 3, 2021

Try it. Easy to follow and not at all cumbersome to prepare. Smells heavenly while cooking. Raises your desire to eat.

Gene Westmoreland