Back Woods Beef Stew

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 182.4
  • Total Fat: 5.9 g
  • Cholesterol: 34.0 mg
  • Sodium: 380.8 mg
  • Total Carbs: 17.9 g
  • Dietary Fiber: 3.0 g
  • Protein: 15.1 g

View full nutritional breakdown of Back Woods Beef Stew calories by ingredient
Submitted by:

Introduction

tomato based beef stew tomato based beef stew
Number of Servings: 8

Ingredients

    Ingredients:
    1 lb. stew meat or diced chuck roast
    1/2 c. flour
    Salt - to taste
    Pepper- to taste
    Garlic Powder- to taste
    2 tbsp. Light or Extra Light Olive Oil

    6 oz. Tomato Paste- 1 small can
    1/2 c. Petite Diced Tomatoes
    1/2 medium yellow onion- diced
    2 cloves diced garlic

    1 c. beef broth.
    4 carrots peeled and cut into 1/2 inch pieces
    10 small red potatoes cut into quarters
    1 tsp. Thyme
    1 tsp. fresh rosemary (use less if it's dried)


Directions

Makes about 8 1 cup servings.

Mix flour, garlic powder, salt and pepper. Cover stew meat in the flour mixture and shake off excess.

Heat olive oil in a medium skillet. Sear meat and set aside.

Put diced tomatoes, carrots, onion, tomato paste, garlic, diced tomatoes, beef broth, rosemary, and thyme in a slow cooker. Stir to combine. Add seared stew meat and cover. Cook on high for 3-5 hours or low for 8 + hours or just until the vegetables are softened, but not mushy.

Serve hot with a slice of crusty bread for dipping.


Number of Servings: 8

Recipe submitted by SparkPeople user TWILIGHT-STARS.

Rate This Recipe