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    You are in: Home / Recipes / Beef and Vegetable Stew Recipe
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    Beef and Vegetable Stew

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Ci-Ci's Note:

    This is an easy stew recipe that freezes well and I like to take it to work for lunch in the winter time. I usually double it for more leftovers.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Spray bottom of heavy dutch oven.
    2. 2
      Braise meat until brown, on med. high heat.
    3. 3
      Add beef brot;, turn heat down to simmer and cook until beef is fork tender.
    4. 4
      When beef is tender, add potatoes, onions and tomatoes and tomato sauce; continue cooking until potatoes are tender.
    5. 5
      Add all the other cans of vegetables. Do not drain vegetables. They are added to help flavor the stock.
    6. 6
      Season with salt and pepper, any other herbs you choose for taste, (bay leaf, paprika,a little chili powder.
    7. 7
      Note: The canned veggies are already done, so after you add the veggies, you may simmer it long enough to heat the veggies but essentially you are through. The longer you simmer it, the thicker your soup becomes, and more flavor you get.

    Ratings & Reviews:

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    Nutritional Facts for Beef and Vegetable Stew

    Serving Size: 1 (645 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 666.9
     
    Calories from Fat 205
    30%
    Total Fat 22.8 g
    35%
    Saturated Fat 8.2 g
    41%
    Cholesterol 75.8 mg
    25%
    Sodium 1973.7 mg
    82%
    Total Carbohydrate 83.8 g
    27%
    Dietary Fiber 18.9 g
    75%
    Sugars 24.0 g
    96%
    Protein 39.5 g
    79%

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