Stew - Very Veggie Beef
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 13
Ingredients
2 lbs. Stew Beef (trimmed of visible fat and cut into cubes)2 Tbsp Extra Virgin Olive Oil4 cups Chicken Stock1 - 14 oz can diced tomatoes with juice3 to 4 large carrots (cut into bite sized pieces)1 medium sweet onion (diced small)2 large potatoes (cut into bite sized pieces)SaltGarlic PowderCumin Turmeric
1. Heat olive oil in a large cooking pot on medium high heat. Salt beef. Brown beef cubes in batches.
2. Add all beef to pot and add tomatoes and enough stock to just cover. Heat to boiling, reduce heat to simmer. Simmer over low heat for about 2 hours until beef starts to get tender.
3. Add carrots and onion with enough extra stock to cover all. Add spices to taste. Heat to boiling, reduce to simmer for an hour.
4. Add potatoes and remaining stock. Heat to boiling then reduce heat to simmer for about one hour or until potatoes are tender.
5. Add defrosted spinach and heat through.
6. Adjust seasoning to taste.
Serving Size: makes 12 to 13 - one cup servings
2. Add all beef to pot and add tomatoes and enough stock to just cover. Heat to boiling, reduce heat to simmer. Simmer over low heat for about 2 hours until beef starts to get tender.
3. Add carrots and onion with enough extra stock to cover all. Add spices to taste. Heat to boiling, reduce to simmer for an hour.
4. Add potatoes and remaining stock. Heat to boiling then reduce heat to simmer for about one hour or until potatoes are tender.
5. Add defrosted spinach and heat through.
6. Adjust seasoning to taste.
Serving Size: makes 12 to 13 - one cup servings
Nutritional Info Amount Per Serving
- Calories: 241.1
- Total Fat: 8.0 g
- Cholesterol: 63.6 mg
- Sodium: 452.7 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 3.4 g
- Protein: 24.2 g
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