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In a large dutch oven, heat oil on medium heat. brown the beef, stirring occasionally. Transfer browned beef to a plate.
Add celery, onion, and carrots to Dutch oven and cook until onion is softened.
Return beef to the pot. Stir in broth and tomatoes, Worcheshire sauce and herbs. Bring to a boil, then reduce heat, cover and simmer for an hour and a half.
Add potatoes and rutabaga. Simmer gently for 20 minutes; add squash and green beans and simmer for 15 minutes more. Thicken the sauce if you wish by using a tablespoon of cornstarch dissolved in 1/4 cup water. If so, cook stew for a further 3-5 minutes.
Calories 321
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Serving Size: 1 Serving (153g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 268 | ||
Calories from Fat: 180 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.9g | 27 % | |
Saturated Fat 7.1g | 36 % | |
Monounsaturated Fat 9.7g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 60.4mg | 19 % | |
Sodium 102.5mg | 4 % | |
Potassium 440mg | 12 % | |
Total Carbohydrate 6.7g | 2 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 5.2g | ||
Protein 15.4g | 22 % | |
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: 268
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