Beef & Veggie Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
1 1/2 tsp Olive Oil 4 cup carrots, chopped4 cup celery, chopped1.5 cup Yellow Sweet Corn, Frozen 1 medium Onions, diced 1 can diced tomatos1 cup Barley, pearled6 medium Potato, cubed2 cup Beef stock, low sodium2 lbs. Beef - Stew Meat 3 cup Green Beans, frozen8 cup Water, tap 2 cans black beans, low sodium
Cube and cook stew meat in stock pot. In olive oil, saute diced onion until translucent. Dice all vegetables. Add potatoes, onion, carrots, celery and beef, and cook in large stock pot until veggies are soft. Then add all other vegetables. Add barley and corn for last hour of cooking only. Cook at a simmer for four-six hours or until vegetables are done. Spice with rosemary and garlic. No added salt
Nutritional Info Amount Per Serving
- Calories: 150.5
- Total Fat: 4.3 g
- Cholesterol: 20.0 mg
- Sodium: 145.4 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 4.2 g
- Protein: 3.8 g
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