Vegetable & Beef Stew
- Number of Servings: 8
Ingredients
1 tsp Thyme, fresh 1 tbsp Rosemary 0.50 cup slices Carrots1.50 cup, diced Celery3 tbsp Extra Virgin Olive Oil 2 med yellow onion 3 cubes Vegetable bouillon (I used Knorr brand)2 Med. Green Bell Pepper 8 oz baby bell mushrooms, sliced9 oz serving Beef Cube Steak 1 cup sliced Parsnips 2 cans diced tomatoes (14.5 oz can)
Chop all vegetables into large pieces
Saute parsnips, peppers, mushrooms in 1 Tbls olive oil
Add to stock pot with other raw veggies and vegetable bouillon
Add 4 cups water (adding water as needed as the soup boils down)
Cook on medium heat
Sear beef cubes in 2Tbls olive oil (heat oil in pan first)
Add beef to vegetables and cook 2 hours
Serving Size: 1 Cup
Saute parsnips, peppers, mushrooms in 1 Tbls olive oil
Add to stock pot with other raw veggies and vegetable bouillon
Add 4 cups water (adding water as needed as the soup boils down)
Cook on medium heat
Sear beef cubes in 2Tbls olive oil (heat oil in pan first)
Add beef to vegetables and cook 2 hours
Serving Size: 1 Cup
Nutritional Info Amount Per Serving
- Calories: 190.4
- Total Fat: 8.8 g
- Cholesterol: 18.8 mg
- Sodium: 405.9 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 5.2 g
- Protein: 11.8 g
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