Orchard Beef Stew


1 Tbsp. canola oil
1 cup chopped onion
3 cloves garlic, minced
1½ lbs. lean stew beef, cubed
2 carrots, sliced
3 cups low-fat, low-sodium beef broth
1 tsp. paprika
Pepper to taste
1½ cups mixed pears and apples, cubed


Heat the oil in a large, heavy-bottomed pot over medium-low heat. Add the onion and garlic and sauté until soft (5-8 minutes). Add the meat and brown. Add carrots, broth, paprika, and pepper.

Bring to a boil over high heat. Reduce heat to low and simmer, uncovered, until meat is tender (1-5 hours). With lean cuts, longer cook times help produce tender meat.

Add the apples and pears. Cover and cook over low heat until fruit is just soft (10-15 minutes).