Beef Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
:Red Potatoes, 5 medium, cubedCarrots, raw, 8 medium , slicedOnions, raw, 2 medium (2-1/2" dia), cubedMushrooms, fresh, 12 ounces, halvedbalsamic vinegar, 1/2 cup1 pouch Soup, LIPTON, RECIPE SECRETS ONION, Mix, DryLea & Perrins, Worcestershire Sauce, 2 tablespoonsCornstarch, 1/4 cup *Beef Boullion, 2 teaspoons Beef, eye of round, 30 oz, cubed 5 cups water1/2 cup water
Heat large heavy skillet til hot. Remove from heat and spray with Pam. Put back on burner and brown the beef cubes, half at a time. Deglaze the pan with 1 cup of the water and pour over meat. Add remaining 4 1/2 cups water, balsamic vinegar, boullion, worcestershire sauce and soup mix. Add pepper to taste. Put all the vegetables on top of the meat. Cover and cook on High for 6-8 hours, stirring once after about an hour. Check for tenderness of meat after 6 hours. Continue to cook until desired tenderness. 20-30 minutes before serving, mix cornstarch and 1/2 cup water. Stir into stew and cover. Cook until thickened. Serves 8.
Number of Servings: 8
Recipe submitted by SparkPeople user WIREDGRANNY1.
Number of Servings: 8
Recipe submitted by SparkPeople user WIREDGRANNY1.
Nutritional Info Amount Per Serving
- Calories: 367.3
- Total Fat: 10.4 g
- Cholesterol: 62.7 mg
- Sodium: 446.0 mg
- Total Carbs: 33.1 g
- Dietary Fiber: 4.5 g
- Protein: 34.1 g
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