Try this Hearty Vegetable Stew Seasoned with Beef recipe, or contribute your own.
Suggest a better descriptionBring beef broth to a boil in a small saucepan; cook 15 minutes or until reduced to 2 cups. Set aside. Trim fat from roast; cut meat into 1/2 inch cubes. Heat 1/2 teaspoon oil in a large Dutch oven over medium-high heat. Add beef; brown on one side. Remove from pan, and set aside. Heat 1/2 teaspoon oil in pan over medium high heat. Add onion, tomato paste, and garlic; cook 5 minutes, stirring constantly. Return beef to pan. Add reduced broth, carrots, and next 6 ingredients (carrots through peas); bring to a boil. cover, reduce heat, and simmer 45 minutes or until vegetables are tender. Combine water and cornstarch in small bowl; stir well. Add to stew. Bring to a boil; cool 1 minute, stirring constantly. Ladle into soup bowls; garnish with parsley, if desired. Recipe by: Cooking Light Posted to EAT-LF Digest by "Sherilyn"
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Serving Size: 1 Serving (9329g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1311 | ||
Calories from Fat: 440 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 48.9g | 65 % | |
Saturated Fat 20.1g | 101 % | |
Monounsaturated Fat 20.3g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 149.7mg | 46 % | |
Sodium 22819.4mg | 787 % | |
Potassium 4505.8mg | 119 % | |
Total Carbohydrate 120.2g | 35 % | |
Dietary Fiber 18.6g | 74 % | |
Sugars, other 101.6g | ||
Protein 76.9g | 110 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1311
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