Beef Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 medium (2-1/4" to 3-1/4" dia.) Potato, raw 1 small Rutabagas 4 small (5-1/2" long) Carrots, raw 2 stalk, large (11"-12" long) Celery, raw 1 large Onions, raw 2 lb Beef chuck, arm pot roast 2 cup (8 fl oz) Water, tap 12 tbsp Tomato paste, no salt added (Hunts) 1.75 cup Stewed tomatoes, no salt added (Hunts) 1 tbsp Butter, unsalted 2 serving Bay leaves dried (serving size 1 leave) (by BMAKEDA) .125 cup Pearl Tapioca 1 tbsp Parsley, dried 1 tsp Lea & Perrins, Worcestershire Sauce 3 serving Herb Ox Sodium Free Beef Boullion (4g) (by SLDUVALL)
Brown beef in unsalted butter.
Place vegetables, meat and sauce in slow cooker, stir, and cook on low 7 to 8 hours (or until meat and veg are cooked through).
Serving Size: 6 2-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user SYNN04.
Place vegetables, meat and sauce in slow cooker, stir, and cook on low 7 to 8 hours (or until meat and veg are cooked through).
Serving Size: 6 2-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user SYNN04.
Nutritional Info Amount Per Serving
- Calories: 673.8
- Total Fat: 31.5 g
- Cholesterol: 95.9 mg
- Sodium: 223.3 mg
- Total Carbs: 47.1 g
- Dietary Fiber: 9.9 g
- Protein: 48.4 g
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