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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 255.9
  • Total Fat: 10.7 g
  • Cholesterol: 27.2 mg
  • Sodium: 117.6 mg
  • Total Carbs: 27.9 g
  • Dietary Fiber: 5.5 g
  • Protein: 14.5 g

View full nutritional breakdown of FAYE'S RICH BEEF STEW calories by ingredient
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FAYE'S RICH BEEF STEW

Submitted by: FAYEGLORY

Introduction

THIS IS A RICH AND FULL OF GOOD VEGGIES, BEEF STEW. I EAT 11/2 CUP OF STEW OVER 1/2 CUP OF BROWN RICE TO GET MY GRAINS TOO. THIS MAKES ABOUT 10 SERVINGS, SO THERE IS SOME TO MAKE PLATE LUNCHES WITH AND FREEZE. ENJOY!!! PLEASE COME BACK AND LET ME KNOW IF YOU ENJOYED IT!! THIS IS A RICH AND FULL OF GOOD VEGGIES, BEEF STEW. I EAT 11/2 CUP OF STEW OVER 1/2 CUP OF BROWN RICE TO GET MY GRAINS TOO. THIS MAKES ABOUT 10 SERVINGS, SO THERE IS SOME TO MAKE PLATE LUNCHES WITH AND FREEZE. ENJOY!!! PLEASE COME BACK AND LET ME KNOW IF YOU ENJOYED IT!!
Number of Servings: 10

Ingredients

    * *Canola Oil, 6 tbsp
    * Flour, whole grain, .15 cup
    * Beef chuck, arm pot roast, 1 lb
    * Onions, raw, 2 medium (2-1/2" dia)
    * Peppers, sweet, red, raw, sliced, .5 cup
    * Carrots, raw, 4 medium
    * *Potato, raw, 4 medium (2-1/4" to 3-1/4"
    * Broccoli, fresh, 1 bunch
    * Yellow Sweet Corn, Canned, 1 can (12 oz)
    * Water, tap, 6 cup (8 fl oz) ENOUGH TO COVER VEGGIES AND ADD MORE WHEN NEEDED.

    SERVE OVER BROWN OR WHITE RICE.(NOT CALCULATED IN THE CAL OF THE STEW CALCULATE THE RICE AND ADD THE THOSE CALORIES TO THE CALORIES OF THE BEEF STEW'S )

Directions

CUT THE MEAT INTO SMALL BITE SIZE PIECES. CUT THE WASH AND CUT ALL VEGGIES INTO BITE SIZE, THE ONION AND BELL PEPPER LARGE DICE THEM.
IN A THICK STEW POT POUR IN ABOUT 2 TABS. OIL ADD MEAT SEASONED WITH GARLIC POWDER, SALT, ONION POWDER. BROWN BOTH SIDES OF MEAT UNTIL DARK BUT NOT BURNED OR HARD. REMOVE FROM POT.
ADD 2 MORE TABS OIL ADD ALL RAW VEGGIES THAT YOU WASHED AND CUT INTO BITE SIZE. LEAVE OUT THE CORN.STIR VEGGIES AROUND IN OIL UNTIL THEY START TO TENDER A LITTLE. DON'T TENDER ALL THE WAY.
mOVE THE VEGGIES AROUND THE SIDES OF THE POT LEAVING A HOLE IN THE MIDDLE, POUR IN ANOTHER 2 TABS OIL. WHEN HOT ADD THE 2 TABS WW FLOUR.STIR WELL MIX INTO VEGGIES AFTER IT'S BROWN.PUT CORN IN AND STIR. PUT THE MEAT BACK IN. STIR. NOW POUR IN ENOUGH WATER TO COVER EVERYTHING IN THE POT. SIMMER FOR AWHILE. KEEP CHECKING AND ADDING MORE WATER AS NEEDED. WHEN THE MEAT IS TENDER ENOUGH TO CHEW, LET IT SLOW BOIL UNTIL GRAVY IS DOWN AND THICKER.
YOU CAN EAT THIS OVER RICE, I USE BROWN RICE ABOUT 1/2 CUP.

Number of Servings: 10

Recipe submitted by SparkPeople user FAYEGLORY.






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