Beef Stew
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 218.7
- Total Fat: 6.4 g
- Cholesterol: 50.4 mg
- Sodium: 400.0 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 3.4 g
- Protein: 19.6 g
View full nutritional breakdown of Beef Stew calories by ingredient
Number of Servings: 8
Ingredients
-
1 lb beef stew meat chopped
4 small potatoes chopped
3 carrots chopped
1 med. onion chopped
1 cup green beans
1 bay leaf
1 tablespoon corn starch
6 cups of water divided
salt, pepper, garlic to taste
Directions
Makes 8 servings.
Directions:
In a 4 quart pot or dutch oven, brown stew meat in oil add salt, pepper and garlic to taste.
While meat is browning, boil 1 cup of water and dissolve 1 bullion cube.
Once meat is brown, add broth to meat, add bay leaf if desired. Simmer, uncovered for about 30 minutes. Liquid will reduce.
Boil 4 cups of water and dissolve 2 bullion cubes. Add to pot with meat. Bring to a boil.
Reduce heat to medium and add potatoes. Cook for 10 minutes.
After 10 minutes, add onions, carrots, and green beans. Cook for an additional 10 minutes at medium heat.
While stew is cooking, add 1 tablespoon of cornstarch to 1 cup of cold water. Mix until dissolved.
Add cornstarch mixture to stew. Bring to a boil then reduce heat to simmer. Simmer for about 10 minutes. Stew will thicken as it simmers. Additional cornstarch may be used for thicker stew. Let soup stand for a few minutes before serving; serve hot.
Number of Servings: 8
Recipe submitted by SparkPeople user ANGELLCHILD2.
Directions:
In a 4 quart pot or dutch oven, brown stew meat in oil add salt, pepper and garlic to taste.
While meat is browning, boil 1 cup of water and dissolve 1 bullion cube.
Once meat is brown, add broth to meat, add bay leaf if desired. Simmer, uncovered for about 30 minutes. Liquid will reduce.
Boil 4 cups of water and dissolve 2 bullion cubes. Add to pot with meat. Bring to a boil.
Reduce heat to medium and add potatoes. Cook for 10 minutes.
After 10 minutes, add onions, carrots, and green beans. Cook for an additional 10 minutes at medium heat.
While stew is cooking, add 1 tablespoon of cornstarch to 1 cup of cold water. Mix until dissolved.
Add cornstarch mixture to stew. Bring to a boil then reduce heat to simmer. Simmer for about 10 minutes. Stew will thicken as it simmers. Additional cornstarch may be used for thicker stew. Let soup stand for a few minutes before serving; serve hot.
Number of Servings: 8
Recipe submitted by SparkPeople user ANGELLCHILD2.