Sharon's Beef & Salsa Stew
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 227.4
- Total Fat: 2.8 g
- Cholesterol: 31.2 mg
- Sodium: 1,599.6 mg
- Total Carbs: 31.4 g
- Dietary Fiber: 2.7 g
- Protein: 13.1 g
View full nutritional breakdown of Sharon's Beef & Salsa Stew calories by ingredient
Introduction
This is a hearty beef and vegetable stoup (stew/soup) made with medium salsa for a "kick." It was a tad spicy for me, but my husband and two grown sons said it is a "keeper." The salsa contains enough salt to flavor the entire pot of stew.Makes 18 cups, yielding 12 servings; 1 1/2 cup = 1 serving
This is a hearty beef and vegetable stoup (stew/soup) made with medium salsa for a "kick." It was a tad spicy for me, but my husband and two grown sons said it is a "keeper." The salsa contains enough salt to flavor the entire pot of stew.
Makes 18 cups, yielding 12 servings; 1 1/2 cup = 1 serving
Number of Servings: 12
Ingredients
-
1.6 lbs. beef bottom round roast, cut into 3/4" cubes and trimmed of all fat yielding 1.4 lbs. beef cubes
1 medium onion, chopped (about 1 cup)
1 22-oz. jar medium salsa
3 jars water
3 beef boullion cubes
2 small or 1 medium zucchini, ends trimmed, split lengthwise, and cut into 1/2-inch slices
3 medium carrots, peeled and cut into 1/4-inch slices
16 oz. frozen cut green beans
16 oz. frozen cut yellow corn
1/4 tsp. coarse ground black pepper
1/4 tsp. garlic powder
1 whole bay leaf
Directions
Yields 18 cups soup for 12 generous 1 1/2 cup servings.
Saute beef cubes and onions together in non-stick frying pan, turning the beef cubes and stirring until all sides are browned and onions are translucent. Transfer to deep soup pot.
Add jar of salsa, three jars of water, three boullion cubes, and remaining vegetables (zucchini, carrots, green beans, corn), pepper, garlic, and whole bay leaf.
Bring to a boil then simmer on medium-low heat for 30 minutes. Remove bay leaf before serving.
Makes 18 cups for 12 generous servings. One serving equals 1.5 cups stew.
Number of Servings: 12
Recipe submitted by SparkPeople user LUCILEELIZABETH.
Saute beef cubes and onions together in non-stick frying pan, turning the beef cubes and stirring until all sides are browned and onions are translucent. Transfer to deep soup pot.
Add jar of salsa, three jars of water, three boullion cubes, and remaining vegetables (zucchini, carrots, green beans, corn), pepper, garlic, and whole bay leaf.
Bring to a boil then simmer on medium-low heat for 30 minutes. Remove bay leaf before serving.
Makes 18 cups for 12 generous servings. One serving equals 1.5 cups stew.
Number of Servings: 12
Recipe submitted by SparkPeople user LUCILEELIZABETH.