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Quick Beef Stew

southern.chef's picture
Ingredients
  Vegetable oil 1 Tablespoon
  Ground chuck 1 Pound
  Chopped onion 1 Cup (16 tbs)
  Chopped celery 1 Cup (16 tbs)
  Canned whole tomatoes 16 Ounce, undrained and chopped (1 Can)
  Water 2 Cup (32 tbs)
  Cubed potatoes 2 Cup (32 tbs)
  Sliced carrots 1 Cup (16 tbs)
  Frozen mixed vegetables 10 Ounce (1 Package)
  Salt 1 Teaspoon
  Ground black pepper 1⁄2 Teaspoon
Directions

Combine oil, ground chuck, onion, and celery in a large Dutch oven.
Cook over high heat until beef is browned, stirring to crumble beef.
Cover, reduce heat to low, and cook 15 minutes, stirring occasionally.
Drain well.
Add remaining ingredients.
Bring to a boil, cover, reduce heat, and simmer 20 minutes or until vegetables are tender.

Recipe Summary

Cuisine: 
American
Method: 
Stewed
Ingredient: 
Beef
Servings: 
9

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4.139475
Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 232 Calories from Fat 107

% Daily Value*

Total Fat 12 g18.3%

Saturated Fat 4.3 g21.5%

Trans Fat 0 g

Cholesterol 35.6 mg11.9%

Sodium 356.3 mg14.8%

Total Carbohydrates 21 g7.1%

Dietary Fiber 4.4 g17.4%

Sugars 2.1 g

Protein 12 g23.7%

Vitamin A 85.6% Vitamin C 35%

Calcium 4.7% Iron 11.1%

*Based on a 2000 Calorie diet

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Quick Beef Stew Recipe