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Camp Stew

Grannys.kitchen's picture
Ingredients
  Boneless lean beef/Stew meat 2 Pound, cut in 1 1/2 inch cubes
  Fat 2 Tablespoon
  Water 3 Cup (48 tbs)
  Cooking sherry 1⁄2 Cup (8 tbs)
  Canned tomato paste 6 Ounce
  Salt 1 Tablespoon
  Pepper 1⁄4 Teaspoon
  Worcestershire sauce 1 Teaspoon
  Bay leaves 2
  Onions 2 , quartered
  Carrots 6 , cut in eighths
  Potatoes 4 , pared and quartered
  Canned green limas 1 Pound, drained
  Canned whole kernel corn 8 Ounce, drained
Directions

Brown meat in small amount hot fat.
Add water and next 7 ingredients; cover and simmer about 1 1/4 hours.
Add carrots and potatoes; cook 30 minutes longer or till tender.
Add Limas and corn; heat till hot through.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Beef
Interest: 
Quick
Servings: 
16

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 182 Calories from Fat 43

% Daily Value*

Total Fat 5 g7.4%

Saturated Fat 1.6 g8%

Trans Fat 0 g

Cholesterol 29.1 mg9.7%

Sodium 606.1 mg25.3%

Total Carbohydrates 21 g6.9%

Dietary Fiber 3.8 g15%

Sugars 4.5 g

Protein 15 g30%

Vitamin A 79.9% Vitamin C 24.8%

Calcium 2.3% Iron 4.9%

*Based on a 2000 Calorie diet

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Camp Stew Recipe