beef stew with vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
3 gram(s) Fresh Garlic (1 clove = 3g) (by AMBUDMAN) 1 small Onions, raw 11 oz Beaf Lean Stew Meat (Cooked) 1.5 cup slices Carrots, cooked 2 cup Beef Broth - Swanson Low Sodium 1.5 cup Stewed Tomatoes 12 oz Potatoe Raw (by LARRYVINNIE) 2 cup, chopped Cabbage, fresh 4 tbsp Holland House Red Cooking Wine (by KRISTINALYNN24) 4 tsp Lea & Perrins Worcester Sauce (by ELEGIACSTANZAS) .5 tsp Pepper, black 1 tsp Salt 14 fl oz Water, tap
Brown stewed meat, add water and then vegetables, sliced as you prefer.
Cook in a large pot.
Remove meat from receipe if vegetarian and add more vegetables.
Serving Size: "makes 9 1-cup servings"
Cook in a large pot.
Remove meat from receipe if vegetarian and add more vegetables.
Serving Size: "makes 9 1-cup servings"
Nutritional Info Amount Per Serving
- Calories: 173.2
- Total Fat: 7.2 g
- Cholesterol: 31.8 mg
- Sodium: 668.7 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 2.4 g
- Protein: 12.3 g
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