Beef Jerky And Vegetable Stew Recipe

Recipe By The Spruce Eats

This hearty stew of beef jerky, tomatoes, potatoes, and other vegetables is completely made with dehydrated ingredients, except for the optional fresh carrot. Dehydrating fresh food is a great way to preserve it and to ensure that you always have ingredients on hand for easy homemade dinners that don't require a trip to the store. Dehydrated or dried ingredients are also great for adventurous home cooks who take their cooking skills on the road. Hikers and campers tend to find dry ingredients especially convenient as they are light, easy to carry, and not at risk of going bad before use. The stew is especially delicious served over cooked rice.

4.4
19 Rating -
Rate
Non Vegdiet
1hr 40minstotal
10minsPrep
1hr 30minsCook
1hr 40m.total
10m.Prep
1hr 30m.Cook
Beef Jerky And Vegetable Stew
plan
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ingredients serve

Ingredients for Beef Jerky And Vegetable Stew Recipe

  • 2 cup Water
  • 1/2 cup Dried tomato
  • 1/2 cup Beef jerky
  • 1/2 cup Potato
  • 1/2 tablespoon Bell Pepper
  • 1/2 tablespoon Onion
  • 1/4 teaspoon Basil
  • 1/4 teaspoon Oregano
  • 1/4 teaspoon Garlic
  • As required Salt And Pepper To Taste
Nutrition
value
625
calories per serving
13 g Fat25 g Protein99 g Carbs8 g FiberOther

Current Totals

  • Fat
    13g
  • Protein
    25g
  • Carbs
    99g
  • Fiber
    8g

MacroNutrients

  • Carbs
    99g
  • Protein
    25g
  • Fiber
    8g

Fats

  • Fat
    13g

Vitamins & Minerals

  • Calcium
    71mg
  • Iron
    7mg
  • Vitamin A
    4785mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    7mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    44mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    45mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    114mg
  • Manganese
    1mg
  • Phosphorus
    356mg
  • Selenium
    9mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By The Spruce Eats