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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 329.3
  • Total Fat: 6.3 g
  • Cholesterol: 86.2 mg
  • Sodium: 1,338.4 mg
  • Total Carbs: 28.4 g
  • Dietary Fiber: 4.8 g
  • Protein: 38.7 g

View full nutritional breakdown of Spicey Beef Stew - uses V8 calories by ingredient
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Spicey Beef Stew - uses V8

Submitted by: COLLINSLG

Introduction

This is wonderful for a long busy day and a cold night's dinner. Stick it in the oven and walk away for 4 hours. Do not peek. Do not stir. Serve with my Golden Sweet Cornbread muffins. This is wonderful for a long busy day and a cold night's dinner. Stick it in the oven and walk away for 4 hours. Do not peek. Do not stir. Serve with my Golden Sweet Cornbread muffins.
Number of Servings: 6

Ingredients

    2 pounds lean beef (preferably top round roast)
    2 large inions, cut into wedges or 1 package of boiler/pearl onions
    1 pound new potatoes, cut in half
    1 package (1 pound) baby carrots
    1.5 Tablespoons dried Italian Seasoning
    2 teaspoons beef bouillon granules (we use the Better than Bouillon product for a deeper beef flavor - but it raises the sodium level)
    2 teaspoons salt
    2 teaspoons garlic powder
    1 teaspoon black pepper
    1 teaspoon Tabasco ( or 6 shakes)
    2 cans ( 11.5 oz) hot and spicy vegetable juice
    Garnich: chopped fresh parsely, optional

Directions

Preheat oven to 250 degrees F

Cut beef into 1 - 1.5 inch cubes;
Place in a 4.5 quart Dutch oven.
Add onions and next seven ingredients.
Bring mixture to a boil over medium-high heat; Cover and transfer to oven.

Bake 4 hours at 250 degrees. Do not peek. do not stir. Garnish if desired. Serve with cornbread.

Makes 6 large bowls of chili.
I've used the large bowls and our Better Than Bouillon in the calculations.

Number of Servings: 6

Recipe submitted by SparkPeople user COLLINSLG.






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