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Old-Fashioned Vegetable-Beef Stew

 

Nothing beats a delicious stew, so try this simple recipe that will feed your family's appetite in no time!
54

Yield

8

servings

Prep

20

min

Cook

5

hrs

Ready

5

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

1 ½ pound beef
stew meat
1 tablespoon beef stock
beef, granules
2 tablespoons vegetable oil
2 teaspoons worcestershire sauce
2 cups potatoes
cubed
¾ teaspoons thyme
dried, crushed
*
1 cup carrots
chopped into 1 inch pieces
1 teaspoon salt
1 each onions
wedged
¼ teaspoon black pepper
*
½ cup celery
sliced
16 ounces tomatoes
canned, cut up
1 each beans
green, frozen, 9 oz package
*
1 ½ cup water
3 tablespoons tapioca
quick-cooking

Directions

Cut meat into ½ inch cubes. In a large skillet brown meat, half at a time, in hot oil. Drain well. In crockpot, combine potatoes, arrots, onion, and celery. Add frozen beans, tapioca, bouillon, orcestershire sauce, thyme, salt, and pepper. Stir in browned meat, undrained tomatoes, and water.

Cover, cook on Low setting for 10 to 12 hours or on High setting for 5 to 6 hours.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 239g (8.4 oz)
Amount per Serving
Calories 35150% of calories from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 600mg 25%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 14%
Sugars g
Protein 51g
Vitamin A 62% Vitamin C 17%
Calcium 5% Iron 18%
* based on a 2,000 calorie diet How is this calculated?

 

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