Beef Vegetable Stew
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 2,581.4
- Total Fat: 86.4 g
- Cholesterol: 534.9 mg
- Sodium: 5,345.6 mg
- Total Carbs: 149.7 g
- Dietary Fiber: 35.9 g
- Protein: 288.3 g
View full nutritional breakdown of Beef Vegetable Stew calories by ingredient
Number of Servings: 1
Ingredients
-
6 Cups water
2 1/4 Cups tomato juice
3 teas. salt divided
4 teas. worcestershire sauce
1/2 teas. chili powder
2 bay leaves
1/3 Cup chopped onion
3 LBS crosscut beef shanks ( I would use cut up beef and not as much)
1 c sliced carrots
1 Cup peeled and diced potatoes
1 cup chopped celery
1 (8 3/4 oz) can whole kernel corn, drained
1 (141/2 oz) can whole tomatoes undrained, snipped into pieces
1 (10 oz) package frozen baby lima beans
pinch of sugar
1 teas. beef bouillion granules (optional)
Combine water and tomato juice, 2 teas salt, worcesterhire sauce, chili powder, bay leaves and onion in a large pot or Dutch oven. Add beef ( personally would brown beef first) and bring to a boil. Reduce heat and simmer covered two hours - you probably don't need to do this for this long as this is if you were cooking beef shanks which the recipe calls for.
Add vegetables and beef bouillion, simmer covered for one hour or until all vegetables are tender. Stir in remaining teas salt. You can remove cover toward end of cooking time to let soup cook down, if desired.
Directions
Number of Servings: 1
Recipe submitted by SparkPeople user KEPMARO.