Sunday Beef Stew
- Number of Servings: 6
Ingredients
1.5 pounds lean stew beef, cut into even smaller bite-sized pieces (just pull out a pair of kitchen shears and cut anything that looks like you’d need to use a knife and fork on)4-5 medium red potatoes, chopped4-5 medium carrots, peeled and chopped4 stalks celery, chopped2 onions, chopped6 cloves garlic, minced2 12-oz. cans or 3 c. vegetable juice cocktail (like V8 or even Bloody Mary mix)1 10-oz. can condensed tomato soup10 oz. water (just use the can from the tomato soup to measure)1 tsp. basil2 beef bouillon cubes (or 2 tsp. beef base)1/2 tsp. freshly ground black pepper
Preheat oven to 350. Combine ingredients in a large oven-safe pot that comes with an oven-safe lid.
Cook in heated oven for 3 hours. Remove from oven and serve.
You can also cook this in your slow cooker on low for 9-10 hours (or until vegetables and meat are tender) or on high for 5-6.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user WINTERFYRE.
Cook in heated oven for 3 hours. Remove from oven and serve.
You can also cook this in your slow cooker on low for 9-10 hours (or until vegetables and meat are tender) or on high for 5-6.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user WINTERFYRE.
Nutritional Info Amount Per Serving
- Calories: 343.9
- Total Fat: 10.1 g
- Cholesterol: 78.2 mg
- Sodium: 1,152.7 mg
- Total Carbs: 35.8 g
- Dietary Fiber: 4.2 g
- Protein: 28.9 g
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