Beef and Veggie Stew

Beef and Veggie Stew
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 361.0
  • Total Fat: 8.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,173.8 mg
  • Total Carbs: 41.7 g
  • Dietary Fiber: 8.4 g
  • Protein: 26.7 g

View full nutritional breakdown of Beef and Veggie Stew calories by ingredient
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Introduction

The is a large batch recipe! Small portions can be frozen. This was the way my Nannaw made her stew and it's great! Serve with a cornbread muffin. The is a large batch recipe! Small portions can be frozen. This was the way my Nannaw made her stew and it's great! Serve with a cornbread muffin.
Number of Servings: 10

Ingredients

    Olive Oil
    Flour
    Lean Stew beef
    McCormicks Stew Seasoning
    Beef Broth
    Tomato Sauce
    Corn
    Blackeye Peas
    Peas
    Green Beans

Directions

Trim Stew meat of all visible fat. Place in a large stew pot over high flame and sear the meat. Add olive oil and continue searing. Dust with flour and continue stirring and cooking. When all meat is nice and brown on the outside, pour in the Beef broth, tomato sauce and stew seasoning packet. Stir well. Turn heat down to simmer. Peel Potatoes and Carrots and cut into bite size pieces. Place them into the pot and cook for about 20 minutes until tender. Lastly, stir in your can vegetables and cook another 15 minutes. Makes at least 10 servings of stew.

Number of Servings: 10

Recipe submitted by SparkPeople user MELISSAPIPER.

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