Beef & Veggie Stew
Nutritional Info
- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 150.5
- Total Fat: 4.3 g
- Cholesterol: 20.0 mg
- Sodium: 145.4 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 4.2 g
- Protein: 3.8 g
View full nutritional breakdown of Beef & Veggie Stew calories by ingredient
Introduction
a change to the potato based soups a change to the potato based soupsNumber of Servings: 30
Ingredients
-
1 1/2 tsp Olive Oil
4 cup carrots, chopped
4 cup celery, chopped
1.5 cup Yellow Sweet Corn, Frozen
1 medium Onions, diced
1 can diced tomatos
1 cup Barley, pearled
6 medium Potato, cubed
2 cup Beef stock, low sodium
2 lbs. Beef - Stew Meat
3 cup Green Beans, frozen
8 cup Water, tap
2 cans black beans, low sodium
Tips
vegetables can be pureed after cooking for those with dental issues.
Directions
Cube and cook stew meat in stock pot. In olive oil, saute diced onion until translucent. Dice all vegetables. Add potatoes, onion, carrots, celery and beef, and cook in large stock pot until veggies are soft. Then add all other vegetables. Add barley and corn for last hour of cooking only. Cook at a simmer for four-six hours or until vegetables are done. Spice with rosemary and garlic. No added salt