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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 237.4
  • Total Fat: 2.5 g
  • Cholesterol: 34.0 mg
  • Sodium: 725.2 mg
  • Total Carbs: 36.6 g
  • Dietary Fiber: 6.0 g
  • Protein: 17.2 g

View full nutritional breakdown of Hearty Beef and Vegetable Stew calories by ingredient
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Hearty Beef and Vegetable Stew

Submitted by: DANDREWS21503

Introduction

green beans are a nice change in this recipe serving size is 1 1/2 cups green beans are a nice change in this recipe serving size is 1 1/2 cups
Number of Servings: 12

Ingredients

    chuck roast (about 2 1/2 pounds
    1 large onion cut in big chunks
    8 medium carrots (1/2 in slices)
    5 large potatos (1 inch cubes
    3 cubes of beef boullion
    3 Tablespoons soy sauce
    6-10 cups of water (divided use)
    3 Tablespoons flour
    2 14 oz cans cut green beans
    Seasoning Salt


Directions

Cut roast into 3 inch chunks, make sure you remove as much fat as possible. Place in large hot dutch oven and sear turning to brown all sides (don't use any oil or butter to brown it, it doesn't need it). Sprinkle with a generous amount of seasoning salt. Pour in enough water to almost cover meat. Add onion chunks and boullion cubes. Bring to a boil and then turn down and let simmer for about 1 hour and 15 minutes adding water as needed and turning meat over once in a while, take meat out and cut into smaller pieces, it should be pretty easy to cut through by now. Return meat to pan and simmer for another 20 min. Add potatos, carrots and soy sauce, simmer until they are almost done. Drain green beans and add. Simmer untill well heated. Mix the flour with about 1/2 cup of water and add to stew. It will thicken within a few moments and its ready to serve.

Number of Servings: 12

Recipe submitted by SparkPeople user DANDREWS21503.





TAGS:  Beef/Pork |

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