Beef Vegetable Stew (simple&delicious)
- Number of Servings: 8
Ingredients
24 oz Beef chuck roast broiled or roasted 3 medium (2-1/4" to 3-1/4" dia.) Potato, raw 1.5 cup, chopped Carrots, raw 1 can (10.75 oz), prepared Soup, tomato, canned, prepared with equal volume milk, commercial 1 medium (2-1/2" dia) Onions, raw 1 stalk, large (11"-12" long) Celery, raw 6 tsp Heinz Worchestershire Sauce (by RHIPEA76) 2 cube (6 fl oz prepared) Beef bouillon 2 cube (6 fl oz prepared) Beef bouillon 1 clove Garlic 1 tsp Granulated Sugar .75 tsp Salt .25 dash Pepper, black .25 cup Cornstarch 2 cup Peas, frozen
1. Place the beef, potatoes, hot water, carrots, soup, onion, celery, Worcestershire sauce, browning sauce if desired, bouillon granules, garlic, sugar, salt and pepper in a 5- or 6-qt. slow cooker. Cover and cook on low for 6-8 hours or until meat is tender.
2. Combine cornstarch and cold water in a small bowl until smooth; gradually stir into stew. Stir in peas. Cover and cook on high for 30 minutes or until thickened. Yield: 8 servings (3 quarts).
Serving Size: makes 8 1.5-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user JEANINECAROL1.
2. Combine cornstarch and cold water in a small bowl until smooth; gradually stir into stew. Stir in peas. Cover and cook on high for 30 minutes or until thickened. Yield: 8 servings (3 quarts).
Serving Size: makes 8 1.5-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user JEANINECAROL1.
Nutritional Info Amount Per Serving
- Calories: 389.0
- Total Fat: 19.1 g
- Cholesterol: 75.3 mg
- Sodium: 1,043.1 mg
- Total Carbs: 32.6 g
- Dietary Fiber: 5.3 g
- Protein: 22.9 g
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