Bear Creek Vegetable Beef Stew
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 495.5
- Total Fat: 11.0 g
- Cholesterol: 95.3 mg
- Sodium: 1,224.3 mg
- Total Carbs: 53.5 g
- Dietary Fiber: 7.1 g
- Protein: 44.8 g
View full nutritional breakdown of Bear Creek Vegetable Beef Stew calories by ingredient
Introduction
https://www.bearcreekcountrykitchens.com/soups.php https://www.bearcreekcountrykitchens.com/s
oups.php
Number of Servings: 6
Ingredients
-
1˝ pounds tenderized bottom round steak cut into ˝-inch pieces
˝ cup all-purpose flour
2-tablespoons canola oil
8 cups water
1 (9 oz.)package Bear Creek Vegetable Beef Soup Mix
1 (8 oz.) can tomato sauce no salt added
2 cups frozen corn
Directions
1. Coat steak pieces in the flour.
2. In a skillet, brown steak pieces in canola oil over medium-high heat.
3. Bring 8 cups of water to a rolling boil.
4. Whisk in soup mix. In addition, add the tomato sauce and corn.
5. Add browned steak to the soup.
6. Reduce heat to simmer uncovered for 10 minutes stirring occasionally.
Serving Size: Makes about 12 generous servings
2. In a skillet, brown steak pieces in canola oil over medium-high heat.
3. Bring 8 cups of water to a rolling boil.
4. Whisk in soup mix. In addition, add the tomato sauce and corn.
5. Add browned steak to the soup.
6. Reduce heat to simmer uncovered for 10 minutes stirring occasionally.
Serving Size: Makes about 12 generous servings