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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 201.3
  • Total Fat: 6.1 g
  • Cholesterol: 23.8 mg
  • Sodium: 416.4 mg
  • Total Carbs: 22.3 g
  • Dietary Fiber: 5.2 g
  • Protein: 15.0 g

View full nutritional breakdown of Beef, Bean, & Vegetable Stew calories by ingredient
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Beef, Bean, & Vegetable Stew

Submitted by: JENO242

Introduction

This is a stew that I just came up with on a whim while craving chickpeas. Simple, and can be made with just about anything you have in your pantry/fridge/spice drawer. This is a stew that I just came up with on a whim while craving chickpeas. Simple, and can be made with just about anything you have in your pantry/fridge/spice drawer.
Number of Servings: 8

Ingredients

    1 small onion, chopped
    1 medium carrot, chopped
    1/2 medium green bell pepper
    1 medium zucchini, half-slices
    8 medium or large mushrooms, sliced
    1 1/2 cups bok choy or baby bok choy, torn
    1 (540 mL) can chickpeas (garbanzo beans)
    1 (540 mL) can cannelini (white kidney) beans
    1/2 cup diced tomatoes

    1 small or medium steak, bite sized pieces (cooked)

    1 tsp. cayenne powder
    1 tsp. garlic powder
    1 tsp. tandoori powder
    1/2 tsp. mustard powder
    1/2 tsp. smoked paprika
    1/4 tsp. ground black pepper
    4 tbsp. crispy fried onion pieces

    Corn starch for thickening
    1 cup water
    1 tbsp. olive oil


Tips

All vegetables, proteins, and spices are interchangeable with whatever you'd like! This is a great recipe for utilizing your leftovers. If using fresh herbs or spices, add them with the onions and carrots when sauteing.


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Directions

Pour olive oil to a large pot over medium high heat. Add onions and carrots and saute until softened. Add green peppers and saute for a few minutes, stirring often. Combine with the remaining ingredients, reserving crispy fried onions. Bring to a hard simmer until vegetables are tender, adding corn starch to thicken as desired.

Serve with crispy fried onions on top.

Serving Size: Makes approximately 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user JENO242.






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