Beef Stew with Egg Noodles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 cups water2 cups v8 juice1.75 lbs beef, top round cut into cubes2 tbsp flour1 tbsp olive oil2 stalks celery6 baby carrots (or 1 large carrot)half of a sweet (vidalia) onion1.5 cups fresh green beans trimmed4 small ears fresh corn or 1 can corn2.5 cups yolk free egg noodles (about half the package)2 cloves fresh garlic (or equivalent powdered)1 tsp ground cumin (or whole seeds) 1 tsp oregano1 tsp basil 1 tsp thyme1 tsp cinnamon1 tsp black pepperdash of allspicedash of clovesalt to taste
trim beef and cube into small pieces if necessary - toss to coat with flour. In a skillet, toast cumin over med-high heat until fragrant and put into the crock pot. heat olive oil in pan with garlic and add beef in batches, browning for about 5 minutes to sear the meat.
Once the meat is browned, add to crock pot, chop and add veggies, add seasonings, v8 juice and top with water, stir to combine. Cook on low for 8 hours or high for 4, add the noodles about 10 minutes before serving.
thicken the soup before serving with flour if desired.
Serving Size: makes about 6 dinner size bowls
Number of Servings: 6
Recipe submitted by SparkPeople user JAHINTZY.
Once the meat is browned, add to crock pot, chop and add veggies, add seasonings, v8 juice and top with water, stir to combine. Cook on low for 8 hours or high for 4, add the noodles about 10 minutes before serving.
thicken the soup before serving with flour if desired.
Serving Size: makes about 6 dinner size bowls
Number of Servings: 6
Recipe submitted by SparkPeople user JAHINTZY.
Nutritional Info Amount Per Serving
- Calories: 363.8
- Total Fat: 8.5 g
- Cholesterol: 75.4 mg
- Sodium: 153.6 mg
- Total Carbs: 35.3 g
- Dietary Fiber: 4.3 g
- Protein: 36.2 g
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