Sharon's Beef & Salsa Stew
- Number of Servings: 12
Ingredients
1.6 lbs. beef bottom round roast, cut into 3/4" cubes and trimmed of all fat yielding 1.4 lbs. beef cubes1 medium onion, chopped (about 1 cup)1 22-oz. jar medium salsa3 jars water3 beef boullion cubes2 small or 1 medium zucchini, ends trimmed, split lengthwise, and cut into 1/2-inch slices3 medium carrots, peeled and cut into 1/4-inch slices16 oz. frozen cut green beans16 oz. frozen cut yellow corn1/4 tsp. coarse ground black pepper1/4 tsp. garlic powder1 whole bay leaf
Yields 18 cups soup for 12 generous 1 1/2 cup servings.
Saute beef cubes and onions together in non-stick frying pan, turning the beef cubes and stirring until all sides are browned and onions are translucent. Transfer to deep soup pot.
Add jar of salsa, three jars of water, three boullion cubes, and remaining vegetables (zucchini, carrots, green beans, corn), pepper, garlic, and whole bay leaf.
Bring to a boil then simmer on medium-low heat for 30 minutes. Remove bay leaf before serving.
Makes 18 cups for 12 generous servings. One serving equals 1.5 cups stew.
Number of Servings: 12
Recipe submitted by SparkPeople user LUCILEELIZABETH.
Saute beef cubes and onions together in non-stick frying pan, turning the beef cubes and stirring until all sides are browned and onions are translucent. Transfer to deep soup pot.
Add jar of salsa, three jars of water, three boullion cubes, and remaining vegetables (zucchini, carrots, green beans, corn), pepper, garlic, and whole bay leaf.
Bring to a boil then simmer on medium-low heat for 30 minutes. Remove bay leaf before serving.
Makes 18 cups for 12 generous servings. One serving equals 1.5 cups stew.
Number of Servings: 12
Recipe submitted by SparkPeople user LUCILEELIZABETH.
Nutritional Info Amount Per Serving
- Calories: 227.4
- Total Fat: 2.8 g
- Cholesterol: 31.2 mg
- Sodium: 1,599.6 mg
- Total Carbs: 31.4 g
- Dietary Fiber: 2.7 g
- Protein: 13.1 g
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