John's Beef Stew
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 234.5
- Total Fat: 4.3 g
- Cholesterol: 58.3 mg
- Sodium: 634.6 mg
- Total Carbs: 24.0 g
- Dietary Fiber: 4.1 g
- Protein: 25.0 g
View full nutritional breakdown of John's Beef Stew calories by ingredient
Introduction
This is something I threw together to provide my family with a healthy, hearty meal that's easy to serve and easy to clean up. This is something I threw together to provide my family with a healthy, hearty meal that's easy to serve and easy to clean up.Number of Servings: 12
Ingredients
-
Stew Beef 2-2.5 lbs
Baby Carrots 1 lb
Green Beans 50 oz can
Idaho Potatoes 3 large or 5 medium
Beef Stock 32 oz
Kitchen Bouquet 2 tsp
Sweet Onion 1 large
Tips
For extra flavor, you can add more beef stock a few hours before dinner, but this will add more sodium to the recipe.
Directions
Using a large crock-pot, peel potatoes and cut them into small enough pieces for kids to manage. Drain the liquid from canned green beans and add them to pot. Add a pound of fresh baby carrots to pot. Add a quart of beef stock to pot. Peel a large, sweet onion and cut it into quarters or smaller pieces before adding it to pot. Add 2 tsp kitchen bouquet and mix well. Add stew beef to pot. If you prefer, beef can be lightly browned on stove top before placing beef and all juices into pot. Otherwise, beef can be added raw.
Seal lid on crock-pot and cook on low overnight. Reduce heat to warm setting the next morning, if you plan on having stew for dinner that night. If pressed for time, meal may be prepared on high heat setting, but be careful to not burn ingredients or boil stew dry.
Serving Size: approx 12 1-cup servings (estimate)
Number of Servings: 12
Recipe submitted by SparkPeople user JOHNBABJR.
Seal lid on crock-pot and cook on low overnight. Reduce heat to warm setting the next morning, if you plan on having stew for dinner that night. If pressed for time, meal may be prepared on high heat setting, but be careful to not burn ingredients or boil stew dry.
Serving Size: approx 12 1-cup servings (estimate)
Number of Servings: 12
Recipe submitted by SparkPeople user JOHNBABJR.
