VEGGIE Packed Beef Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
Beef, eye of round, 10 oz Cauliflower, cooked, 3 cup (1" pieces) Carrots, cooked, 1 cup slicesZucchini, 1.5 cup, sliced *Summer Squash, 1.5 cup, sliced Celery, cooked, 3 stalks White Onion, Raw, 0.5 cup Green Peppers (bell peppers), .3 cup, strips Peppers, sweet, red, raw, sliced, .3 cup Yellow Peppers (bell peppers), 3 strips Whole Wheat Flour, All-Natural, KIng Arthur Flour (red), 0.25 cup italian seasoning, 1/2 tspgarlic & onion powder, 1/2 tsp eachcrushed black pepper, 1/2 tspPortabello Mushroom, 1 cup V8 Vegetable Juice, Low Sodium, 16 oz Water, tap, 1 cup (8 fl oz) Barley, Medium Pearled, Quaker, .3 cup Eggplant, 2 cup (1" cubes) *Extra Light Olive Oil, 1 tbsp
mix together italian seasoning, garlic & onion powders, black pepper and flour. cube beef. toss been in flour blend. brown slightly in olive oil.
Put in crockpot. add v8 juice, water, barley, onion. cook 3 hours low. add remaining veggies, additional spices as per taste, cook low about 3 more hours.
Serving size = 1-1/2 cups
Number of Servings: 7
Recipe submitted by SparkPeople user MRSHONEYC.
Put in crockpot. add v8 juice, water, barley, onion. cook 3 hours low. add remaining veggies, additional spices as per taste, cook low about 3 more hours.
Serving size = 1-1/2 cups
Number of Servings: 7
Recipe submitted by SparkPeople user MRSHONEYC.
Nutritional Info Amount Per Serving
- Calories: 214.0
- Total Fat: 6.5 g
- Cholesterol: 23.9 mg
- Sodium: 162.5 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 6.6 g
- Protein: 16.4 g
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