Beef Stew
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 169.8
- Total Fat: 5.3 g
- Cholesterol: 17.4 mg
- Sodium: 413.7 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 3.3 g
- Protein: 12.1 g
View full nutritional breakdown of Beef Stew calories by ingredient
Introduction
This makes a hearty dinner soup, which can be cooked on the stove or in a crock pot. This makes a hearty dinner soup, which can be cooked on the stove or in a crock pot.Number of Servings: 16
Ingredients
-
2 T. oilive oil
1/2 c. Almond Meal/Flour
1 tsp. black pepper
1/2 tsp. salt
17 oz. New York strip steak
8 cups water
4 beef bouillon cubes
4 large potatoes, raw, chopped
1 onion, raw, quartered
1 lb. carrots, raw or frozen, sliced
1 c. celery, raw, chopped
2 c. mushrooms, raw, sliced
Directions
Stir almond meal, pepper and salt.
Cut up steak in bite-sized pieces. Stir into seasoned almond meal, to coat.
Brown coated meat in olive oil, in large soup pot.
Bring 8 cups water to boil. Drop it 4 beef bouillon cubes, and stir.
Add bouillon water to soup pot, with the meat.
Chop 4 large potatoes, large bite-sized pieces, and add to pot.
Quarter 1 large raw onion, and add to pot.
Slice 1 lb. raw carrots (or use pre-sliced, frozen), and add to pot.
Chop raw celery, for 1 cup, and add to pot.
Slice raw mushrooms, for 2 cups, and add to pot.
Stir all. Bring to boil. Cover, and reduce heat to simmer until vegetables are soft (about 1 hour).
Makes 16 servings of 1 cup per serving.
Number of Servings: 16
Recipe submitted by SparkPeople user LOUANNLAW.
Cut up steak in bite-sized pieces. Stir into seasoned almond meal, to coat.
Brown coated meat in olive oil, in large soup pot.
Bring 8 cups water to boil. Drop it 4 beef bouillon cubes, and stir.
Add bouillon water to soup pot, with the meat.
Chop 4 large potatoes, large bite-sized pieces, and add to pot.
Quarter 1 large raw onion, and add to pot.
Slice 1 lb. raw carrots (or use pre-sliced, frozen), and add to pot.
Chop raw celery, for 1 cup, and add to pot.
Slice raw mushrooms, for 2 cups, and add to pot.
Stir all. Bring to boil. Cover, and reduce heat to simmer until vegetables are soft (about 1 hour).
Makes 16 servings of 1 cup per serving.
Number of Servings: 16
Recipe submitted by SparkPeople user LOUANNLAW.