Homemade beef stew

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 228.9
  • Total Fat: 4.8 g
  • Cholesterol: 27.2 mg
  • Sodium: 125.6 mg
  • Total Carbs: 34.6 g
  • Dietary Fiber: 6.9 g
  • Protein: 14.6 g

View full nutritional breakdown of Homemade beef stew calories by ingredient
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Hearty and healthy, especially on a cold winter night Hearty and healthy, especially on a cold winter night
Number of Servings: 5


    Beef, tip round, 16 oz, cubed
    Canola Oil, 2 tbsp
    3 New potatoes (one potato, 5.3 oz), cubed
    2 Zucchini, sliced into thick medallions
    Onions, raw, 1 cup, chopped
    Carrots, raw, 6 large (7-1/4" to 8-1/2" long), sliced diagonally into 1" chunks
    Celery, raw, 1 cup, diced
    Mushrooms, fresh, 1 cup, sliced
    Frozen mixed vegetables, 5 oz.
    6 cups cold water
    Beef boullion cube (OXO or HerbOx)
    Salt, pepper, and chopped fresh garlic to taste
    Optional: crusty Italian bread with the center removed.


In a Ziploc or equivalent steamer bag, separately steam carrots and potatoes according to package directions, and set aside. Steam celery and onions (together), reserving a TBSP or so of onions for browning the meat. In a Dutch oven, heat the oil and add the reserved onion, then the meat. (I froze the cubed beef and added it in a "brick"; I think it comes out better that way.) When completely browned, add the uncooked zucchini, the water, the rest of the vegetables, and the boullion cube. I also add about a quarter cup of tomato sauce or canned diced tomatoes. Simmer, covered, on very low heat for 3 hours or more.

Number of Servings: 5

Recipe submitted by SparkPeople user ADIPOSEROSE.

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