Heart Veggie Beef Stew

Name: Heart Veggie Beef Stew Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 12
Ingredients: 3 lb Beef Bottom Round Roast (rump roast) cut into chunks; 2 15 oz cans Stewed Tomatoes; 2.0 cups beef broth; 16.0 oz Baby Cut Carrots - Raw; 4.0 medium potatoes diced; 1.0 small Rutabaga diced; 1.0 cup chopped Onions raw; 2 packets Lipton Onion Mushroom Soup & Dip Mix (Dry Mix)

Minutes to Prepare: 20
Minutes to Cook: 45

Number of Servings: 12

Ingredients

3 lb Beef Bottom Round Roast (rump roast), cut into chunks2 15 oz cans Stewed Tomatoes2.0 cups beef broth16.0 oz Baby Cut Carrots - Raw4.0 medium potatoes, diced1.0 small Rutabaga, diced1.0 cup, chopped Onions, raw2 packets Lipton Onion Mushroom Soup & Dip Mix (Dry Mix)

Directions

Cut the beef and brown it in a pan using method of your choice. I used a teaspoon of margarine. Once juices are released and meat is mostly cooked through, add broth and remaining ingredients except for the soup mix. If you're using a pressure cooker seal the lid and allow it to cook for 15-30 minutes depending on your brand of pot. On the stove, cook with a lid on for about 30 minutes or until vegetables are done and liquid is lower. Mix soup mix (both packages) with 1 cup water. Pour over stew and mix, bringing it back to a boil to thicken up. Allow to cool slightly and enjoy!

Serving Size: Makes approximately 12, 1.5 cup servings

Number of Servings: 12.0

Recipe submitted by SparkPeople user LYONSFARM.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 314.0
Total Fat: 11.2 g
Cholesterol: 55.0 mg
Sodium: 797.7 mg
Total Carbs: 25.1 g
Dietary Fiber: 4.1 g
Protein: 26.0 g

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