Here's a great beef stew that simmers in a wonderful gravy. Served with a loaf of crusty bread and a green salad, it's a tasty meal for grown-ups and kids alike. I think it's even better the next day. -Randee Eckstein Commack, New York.
Ingredients for Slow-Cooked Vegetable Beef Stew Recipe
0.71 inch Medium red potatoes, peeled and cut into 1/2 chunks
0.36 cup Sliced fresh mushrooms
0.57 Medium carrots, sliced
0.29 Celery ribs, thinly sliced
0.43 Bacon strips, diced
1/25 cup All purpose flour
0.11 teaspoon Pepper, divided
0.07 teaspoon Salt, divided
0.29 pound Beef stew meat, cut into 3/4 inch cubes
0.14 Large onion, chopped
0.29 Garlic cloves, minced
0.14 tablespoon Canola oil
0.14 can Beef broth
0.07 cup Dry red wine or additional beef broth
0.14 Bay leaf
1/50 teaspoon Dried Thyme
0.14 can Condensed tomato soup, undiluted
1/20 cup Water
0.29 tablespoon Cornstarch
0.43 tablespoon Cold water
Nutrition value
471
calories per serving
22 g Fat38 g Protein27 g Carbs25 g FiberOther
Current Totals
Fat
22g
Protein
38g
Carbs
27g
Fiber
25g
MacroNutrients
Carbs
27g
Protein
38g
Fiber
25g
Fats
Fat
22g
Vitamins & Minerals
Calcium
54mg
Iron
10mg
Vitamin A
1503mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
9mg
Vitamin B6
1mg
Vitamin B9
47mcg
Vitamin B12
0mcg
Vitamin C
13mg
Vitamin E
1mg
Copper
2mcg
Magnesium
133mg
Manganese
1mg
Phosphorus
670mg
Selenium
18mcg
Zinc
11mg
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