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Bachelor's Stew

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Recipe

 

Yield

6 servings

Prep

10 min

Cook

10 hrs

Ready

10 hrs

Ingredients

Amount Measure Ingredient Features
2 pounds beef chuck
cubed
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cup bread crumbs
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1 teaspoon salt
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teaspoon black pepper
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1 large onions
cut in eighths
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3 carrots
peeled, split
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4 celery stalks
cut up
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1 teaspoon basil
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cup tapioca, quick-cooking
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4 ounces mushrooms
sliced
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2 cans tomato soup
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1 cup beef stock
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Ingredients

Amount Measure Ingredient Features
907.2 g beef chuck
cubed
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79 ml bread crumbs
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5 ml salt
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0.6 ml black pepper
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1 large onions
cut in eighths
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3 each carrots
peeled, split
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4 stalks celery stalks
cut up
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5 ml basil
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79 ml tapioca, quick-cooking
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115.6 ml/g mushrooms
sliced
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2 cans tomato soup
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237 ml beef stock
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Directions

Wipe beef cubes well.

Combine bread crumbs with salt and pepper and toss with beef.

Place coated beef cubes in Crock-Pot and add remaining ingredients; stir well.

Cover and cook on Low for 10 to 12 hours or on High for 3 to 5 hours.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 328g (11.6 oz)
Amount per Serving
Calories 62856% from fat
 % Daily Value *
Total Fat 39g 60%
Saturated Fat 16g 78%
Trans Fat 0g
Cholesterol 157mg 52%
Sodium 1197mg 50%
Total Carbohydrate 8g 8%
Dietary Fiber 3g 11%
Sugars g
Protein 89g
Vitamin A 111% Vitamin C 28%
Calcium 6% Iron 36%
* based on a 2,000 calorie diet How is this calculated?
 

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