48 Joyce Vegetable Beef Stew in the crock pot
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
4 serving Beef - Stew Meat - Cubed - 4 oz raw (by TIGERBABY27) .33 head, large (about 7" dia) Cabbage, fresh 3 stalk, large (11"-12" long) Celery, raw 1.5 large Onions, raw 3 medium (2-1/4" to 3-1/4" dia.) Potato, raw 1.5 cup, cubes Sweet potato 1.5 cup, chopped Carrots, raw 24 oz Beer - Coors Light (12 oz can) 1.5 cup Stewed Tomatoes 3 tsp Beef Base, Better Than Bouillon (1 tsp) (by DIANERA) 1 cup Bell peppers (Green, Red, Yellow, Orange) 1 cup (8 fl oz) Water, tap
Add stew meat to the crockpot, chop all the vegetables and add to pot, add canned stewed tomatoes, dissolve bullion in hot water and add to pot, then add beer to pot and stir all together. Cook 4-6 hours on high or 8-12 on low.
Serving Size: Makes 18 - 1 Cup servings
Number of Servings: 18
Recipe submitted by SparkPeople user 48JOYCE.
Serving Size: Makes 18 - 1 Cup servings
Number of Servings: 18
Recipe submitted by SparkPeople user 48JOYCE.
Nutritional Info Amount Per Serving
- Calories: 108.9
- Total Fat: 1.6 g
- Cholesterol: 16.7 mg
- Sodium: 203.3 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 2.7 g
- Protein: 7.5 g
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