Beef and Winter Veggie Stew

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 248.0
  • Total Fat: 7.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 447.0 mg
  • Total Carbs: 25.7 g
  • Dietary Fiber: 3.9 g
  • Protein: 20.9 g

View full nutritional breakdown of Beef and Winter Veggie Stew calories by ingredient
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Crockpot stew with lots of root veggies Crockpot stew with lots of root veggies
Number of Servings: 8


    1 lb stewing beef
    1/4 cup flour
    2 tbsp olive oil
    2 tsp beef bouillon or 1 beef bouillon cube
    1 cup hot/boilling water
    1 medium onion
    2 carrots
    2-3 celery stalks
    2 small beets
    2 sweet potatoes
    2 yukon potatoes
    1 tbsp parsley
    1 tsp thyme
    1 tsp basil
    1 tsp salt
    1/4 tsp black pepper
    1/4 tsp white pepper


Serve with a good chewy bread
Use your favourite herbs, a bay leaf would be good (I didn't have any when I made the recipe).
Try parsnips instead of (or in addition to carrots)
8 one-cup servings


Coat stewing beef pieces in flour, and brown in 2 tbsp of oil in a hot fry pan. Set aside
Peel and chop the veggies into bite sized pieces
Add the salt, peppers, and herbs
Put everything in a crock pot
Mix bouillon in 1 cup of hot or boiling water, add to crock pot; add more water (2-3 cups) to form a nice broth.
Set to low, cook for 8 hours (approx)

Serving Size: Makes 8-10 servings

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