Vegetable Beef Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 lb. super trim stew beef1 15oz. can corn1 15oz. can green beans1 c. frozen chopped onion2 medium white potatoes, with skins, sliced2 medium red potatoes, with skins, sliced1 16oz. pakcage pre-sliced carrots3 celery sticks, sliced1 packet Lipton Beefy Onion soup mix2 beef boullion cubes dissolved in 1 c. water1 tbsp. thyme1 c. water1 tsp. pepper (to taste)
Pou beefy onion soup mix into crock pot and add 1 cup warm water. Stir until dissolved; add stew beef. Set crockpot to low. Place lid on top and allow to start cooking while prepping vegetables.
While meat begins to cook wash potatoes and celery, then dice potatoes; keeping the skins on for added nutrients; when all are diced at to meat in crock pot and stir. Return to cutting board and slice celety to desired thickness, then add to crockpot, stir. Open can of corn and drain thoroughly, add to stew; do the same with the green beans. Add the pre-sliced carrots and chopped onion. Stir, mixing thoroughly. There will not be much juice. Take the two boullion cubes and add them to hot water, allow to dissolve, then pour over vegetables in crockpot, stir. Add thyme and pepper, stir. Replace lid and allow to cook for 8-10 hours on low, stirring occasionally.
Makes 8 servings.
I like to start this the night before, just before bed and allow to cook all night. In the morning, I turn to warm, so that is does not cook, but stays warm until after church to enjoy for lunch.
Number of Servings: 8
Recipe submitted by SparkPeople user MUSH2007.
While meat begins to cook wash potatoes and celery, then dice potatoes; keeping the skins on for added nutrients; when all are diced at to meat in crock pot and stir. Return to cutting board and slice celety to desired thickness, then add to crockpot, stir. Open can of corn and drain thoroughly, add to stew; do the same with the green beans. Add the pre-sliced carrots and chopped onion. Stir, mixing thoroughly. There will not be much juice. Take the two boullion cubes and add them to hot water, allow to dissolve, then pour over vegetables in crockpot, stir. Add thyme and pepper, stir. Replace lid and allow to cook for 8-10 hours on low, stirring occasionally.
Makes 8 servings.
I like to start this the night before, just before bed and allow to cook all night. In the morning, I turn to warm, so that is does not cook, but stays warm until after church to enjoy for lunch.
Number of Servings: 8
Recipe submitted by SparkPeople user MUSH2007.
Nutritional Info Amount Per Serving
- Calories: 223.2
- Total Fat: 5.3 g
- Cholesterol: 50.0 mg
- Sodium: 534.2 mg
- Total Carbs: 24.0 g
- Dietary Fiber: 4.0 g
- Protein: 20.4 g
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