Heat oil over medium-high heat. Saute stew meat until it has browned on all sides. Saute onions, carrots and celery until the onions turn translucent.
Heat the liquid of your choice over medium heat. Add spices and stir. Once the spices have incorporated into the liquid add all veggies and meat. Bring to a boil, reduce heat to a simmer, cover and cook for 1 hour, stirring every few minutes. Uncover and continue to cook for another 15-20 minutes or until the meat and veggies are tender.
Note: *Water and 1 Vegetable Bullion Cube or 1 qt Vegetable Stock or Half and Half Veggie Stock and Water, or just 1 qt plain water.
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|Serving Size: 1 Serving (324g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 62 (29%)|
|Amt Per Serving||% DV|
|Total Fat 6.9g||9 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 43.5mg||13 %|
|Sodium 743.5mg||26 %|
|Potassium 735.1mg||19 %|
|Total Carbohydrate 22.5g||7 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 19.3g|
|Protein 17.1g||24 %|
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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: 217
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