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Hearty Beef Stew With Lemony Baby Potatoes

Total Time - 2 1/2-4 hours (Active Time - 30 minutes) / Makes 4 Servings

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Cooking Sequence

  • Prepare stew and begin to simmer - 20 minutes
  • Let stew simmer - 1–2 hours
  • Prepare potatoes, complete stew; serve - 30 minutes

Hearty Beef Stew With Lemony Baby Potatoes

Hearty Beef Stew

1 medium yellow onion, coarsely chopped
2 cloves garlic, finely chopped
1 teaspoon fresh thyme, finely chopped
2 medium carrots, sliced
1 medium zucchini, sliced
1 1/2 lb beef top round roast
cooking spray
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2/3 cup unsalted beef stock
1 (14.5-oz) can diced no-salt-added tomatoes (undrained)

  • Chop onion, garlic, and thyme.
  • Peel carrots, if desired; slice carrots and zucchini into 1-inch pieces.
  • Cut beef into 1-inch pieces (wash hands).
  1. Preheat large stock pot on medium-high 2–3 minutes. Coat beef with spray; season with salt and pepper. Place beef in pan; cook 1–2 minutes on all sides to brown meat. Remove beef from pan.
  2. Coat onions, carrots, and garlic with spray and add to pan; cook 3–4 minutes or until lightly browned.
  3. Reduce heat to low; return beef to pot. Add broth, tomatoes, and thyme, then cover; simmer 1 1/2–2 hours or until beef is tender.
  4. Stir in zucchini; cook 4–5 more minutes or until zucchini is tender. Serve.

CALORIES (per 1/4 recipe) 360kcal; FAT 13g; CHOL 85mg; SODIUM 290mg; CARB 18g; FIBER 4g; PROTEIN 42g; VIT A 170%; VIT C 30%; CALC 6%; IRON 20%

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Lemony Baby Potatoes

1 (24-oz) bag baby potatoes, halved
1/4 cup fresh Italian parsley, coarsely chopped
4 cloves garlic, finely chopped
1 tablespoon capers, coarsely chopped
zest/juice of 1 lemon
cooking spray
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1 tablespoon canola oil

  • Preheat oven to 425°F.
  • Halve potatoes (place on baking sheet); chop parsley, garlic, and capers.
  • Zest/grate lemon peel (no white; 2 teaspoons); squeeze for juice (2 tablespoons).
  1. Coat potatoes with spray; season with salt and pepper. Bake 18–20 minutes or until tender when pierced with a fork.
  2. Combine in medium bowl: lemon juice, zest, capers, and garlic; whisk in oil until blended. Toss potatoes with dressing and parsley. Serve.

CALORIES (per 1/4 recipe) 160kcal; FAT 3.5g; CHOL 0mg; SODIUM 190mg; CARB 33g; FIBER 3g; PROTEIN 3g; VIT A 6%; VIT C 25%; CALC 15%; IRON 10%

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Shopping List

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Dry Grocery
Add to your grocery list 1 tbsp capers
Add to your grocery list 1 (14.5-oz) can diced no-salt-added tomatoes
Add to your grocery list 2/3 cup unsalted beef stock

Add to your grocery list 1 1/2 lb beef top round roast

Add to your grocery list 1 (24-oz) bag baby potatoes
Add to your grocery list 2 medium carrots
Add to your grocery list 1/4 bunch fresh Italian parsley
Add to your grocery list 1 oz bag fresh thyme
Add to your grocery list 6 cloves garlic
Add to your grocery list 1 lemon (for zest and juice)
Add to your grocery list 1 medium yellow onion
Add to your grocery list 1 medium zucchini

From Your Pantry
Add to your grocery list 1 tbsp canola oil
Add to your grocery list cooking spray
Add to your grocery list 3/4 tsp kosher salt

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Aprons Advice

  • Complete your meal with a fresh salad blend, dinner rolls, and apple pie for dessert.
  • This recipe can easily be made in a slow-cooker; cook for 3–4 hours on low or until tender.
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Recipe Version beef0084