Spicey Beef Stew - uses V8
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 pounds lean beef (preferably top round roast)2 large inions, cut into wedges or 1 package of boiler/pearl onions1 pound new potatoes, cut in half 1 package (1 pound) baby carrots1.5 Tablespoons dried Italian Seasoning2 teaspoons beef bouillon granules (we use the Better than Bouillon product for a deeper beef flavor - but it raises the sodium level)2 teaspoons salt2 teaspoons garlic powder1 teaspoon black pepper1 teaspoon Tabasco ( or 6 shakes)2 cans ( 11.5 oz) hot and spicy vegetable juiceGarnich: chopped fresh parsely, optional
Preheat oven to 250 degrees F
Cut beef into 1 - 1.5 inch cubes;
Place in a 4.5 quart Dutch oven.
Add onions and next seven ingredients.
Bring mixture to a boil over medium-high heat; Cover and transfer to oven.
Bake 4 hours at 250 degrees. Do not peek. do not stir. Garnish if desired. Serve with cornbread.
Makes 6 large bowls of chili.
I've used the large bowls and our Better Than Bouillon in the calculations.
Number of Servings: 6
Recipe submitted by SparkPeople user COLLINSLG.
Cut beef into 1 - 1.5 inch cubes;
Place in a 4.5 quart Dutch oven.
Add onions and next seven ingredients.
Bring mixture to a boil over medium-high heat; Cover and transfer to oven.
Bake 4 hours at 250 degrees. Do not peek. do not stir. Garnish if desired. Serve with cornbread.
Makes 6 large bowls of chili.
I've used the large bowls and our Better Than Bouillon in the calculations.
Number of Servings: 6
Recipe submitted by SparkPeople user COLLINSLG.
Nutritional Info Amount Per Serving
- Calories: 329.3
- Total Fat: 6.3 g
- Cholesterol: 86.2 mg
- Sodium: 1,338.4 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 4.8 g
- Protein: 38.7 g
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