Vegetable & Beef Stew
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 190.4
- Total Fat: 8.8 g
- Cholesterol: 18.8 mg
- Sodium: 405.9 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 5.2 g
- Protein: 11.8 g
View full nutritional breakdown of Vegetable & Beef Stew calories by ingredient
Introduction
Hearty vegetable & beef stew. Serve over rice or eat solo. Hearty vegetable & beef stew. Serve over rice or eat solo.Number of Servings: 8
Ingredients
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1 tsp Thyme, fresh
1 tbsp Rosemary
0.50 cup slices Carrots
1.50 cup, diced Celery
3 tbsp Extra Virgin Olive Oil
2 med yellow onion
3 cubes Vegetable bouillon (I used Knorr brand)
2 Med. Green Bell Pepper
8 oz baby bell mushrooms, sliced
9 oz serving Beef Cube Steak
1 cup sliced Parsnips
2 cans diced tomatoes (14.5 oz can)
Directions
Chop all vegetables into large pieces
Saute parsnips, peppers, mushrooms in 1 Tbls olive oil
Add to stock pot with other raw veggies and vegetable bouillon
Add 4 cups water (adding water as needed as the soup boils down)
Cook on medium heat
Sear beef cubes in 2Tbls olive oil (heat oil in pan first)
Add beef to vegetables and cook 2 hours
Serving Size: 1 Cup
Saute parsnips, peppers, mushrooms in 1 Tbls olive oil
Add to stock pot with other raw veggies and vegetable bouillon
Add 4 cups water (adding water as needed as the soup boils down)
Cook on medium heat
Sear beef cubes in 2Tbls olive oil (heat oil in pan first)
Add beef to vegetables and cook 2 hours
Serving Size: 1 Cup