Beef & Veggie Stew
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 192.8
- Total Fat: 1.9 g
- Cholesterol: 15.0 mg
- Sodium: 529.4 mg
- Total Carbs: 34.2 g
- Dietary Fiber: 4.6 g
- Protein: 5.1 g
View full nutritional breakdown of Beef & Veggie Stew calories by ingredient
Number of Servings: 16
Ingredients
-
2 cans Corn, 1 drained 1 not drained
2 cans Green Beans, drained
1 large & 1 small can diced tomatoes
1 lb. Stew Meat super trim
5 lb. Potatoes (quartered)
1 lb. Baby Carrots (cut in half)
Directions
Put potatoes & carrots and 1 tsp. celery salt in stock pot. Fill to half full with water and boil until pot. are getting soft.
Meanwhile put stew meat in skillet after seasoning with tenderizer, garlic salt, 1/2 tsp. oregano. Cover with water and boil slowly until done. Add water as necessary.
Add corn, green beans, tomatoes to potato stock and bring to boil. Add meat (with stock) into veggie stock and fill pot to 1/2 inch from top with water.
Bring to boil and simmer for 30 min. to 1 hour.
Number of Servings: 16
Recipe submitted by SparkPeople user HOTMAMA08.
Meanwhile put stew meat in skillet after seasoning with tenderizer, garlic salt, 1/2 tsp. oregano. Cover with water and boil slowly until done. Add water as necessary.
Add corn, green beans, tomatoes to potato stock and bring to boil. Add meat (with stock) into veggie stock and fill pot to 1/2 inch from top with water.
Bring to boil and simmer for 30 min. to 1 hour.
Number of Servings: 16
Recipe submitted by SparkPeople user HOTMAMA08.