Sprinkle stew meat generously with tenderizer and half cup water then let set over night. Brown with a cup of water or so.
Combine all the ingredients in a 12- 20 quart stew pot.
Cook for 1 hour on medium - medium low (A rolling boil) reduce heat to low for another hour or till vegetables are tender.
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|Serving Size: 1 Serving (363g)|
|Recipe Makes: 16|
|Calories from Fat: 55 (28%)|
|Amt Per Serving||% DV|
|Total Fat 6.1g||8 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 59.4mg||18 %|
|Sodium 210.2mg||7 %|
|Potassium 634.8mg||17 %|
|Total Carbohydrate 8.9g||3 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 6.6g|
|Protein 27.6g||39 %|
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Calories per serving: 195
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