No Peek Beef Stew
by VikkiLynn
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INGREDIENTS
- Place in roasting pan:
- 2 pounds Beef stew meat ; or 1 whole chuck roast
- 2 medium Onions ; quartered
- 2 stalks Celery ; quartered
- 6 Carrots ; 2" pieces or 1 sm bag baby carrots
- 4 medium Red potatoes ; quartered
- Blend together:
- 2 teaspoons Salt
- 1 tablespoon Sugar
- 2 tablespoons Minute tapioca ; Or 2 tablespoons of cornstarch
- Pour Over Top:
- 1 small can V-8 juice ; about 6 ounces
INSTRUCTIONS
*Place first 5 ingredients in roasting pan.
*Blend together the next 3 ingredients and sprinkle mixture over stew.
*Pour 1/2 c V-8 juice over all (I use 1 small individual can about 6 ounces).
*Cover tightly and bake for 5 hours @ 250.
NOTES
JanaLeeV
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (410g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 513 | ||
| Calories from Fat: 237 (46%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 26.3g | 35 % | |
| Saturated Fat 10.5g | 53 % | |
| Monounsaturated Fat 11.2g | ||
| Polyunsanturated Fat 1.1g | ||
| Cholesterol 99.8mg | 31 % | |
| Sodium 150.5mg | 5 % | |
| Potassium 1394.4mg | 37 % | |
| Total Carbohydrate 36.6g | 11 % | |
| Dietary Fiber 5g | 20 % | |
| Sugars, other 31.6g | ||
| Protein 32g | 46 % | |
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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. |
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Calories per serving: 513
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