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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 315.4
  • Total Fat: 6.6 g
  • Cholesterol: 101.3 mg
  • Sodium: 509.4 mg
  • Total Carbs: 15.6 g
  • Dietary Fiber: 4.8 g
  • Protein: 45.6 g

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

Submitted by: SUSANMV1


Number of Servings: 4

Ingredients

    16 oz lean top beef round, trimmed and cubed
    2 medium carrots, cut into chunks
    2 stalks celery, coarsely chopped
    1 yellow onion chopped
    1 parsnip, peeled and cut into chunks
    1 1/2 cups low sodium beef broth
    1 cup canned crushed tomatoes
    1 tsp dried rosemary
    1/2 tsp dried thyme
    1/2 tsp Salt Sense
    1/4 tsp freshly ground black pepper
    5 oz frozen green peas

Directions

1. Preheat oven to 325 degrees. Heat a mdeium Dutch over over medium high heat. Add beef and cook, stirring constantly, until browned, about 5 minutes. Stir in carrots, celery, onions, and parsnip; cook, stirring occasionally, about 5 minutes. Stir in broth, tomatoes, and spices.

2. Cover pot and transfer to oven. Bake until beef and vegetables are fork tender, about 1 1/2 hours. Stir in peas and bake about 15 minutes longer.

Serving Size: Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user SUSANMV1.






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