This healthy, hearty stew is one of my husband's favorite meals. I always use fresh mushrooms and low-sodium bouillon granules. Patricia Kile, Elizabethtown, Pennsylvania.
2 pound Boneless beef chuck roast, trimmed and cut into 1 inch cubes
2 tablespoon Canola oil
1 can Condensed tomato soup, undiluted
1 cup Water or red wine
2 teaspoon Beef bouillon granules
3 teaspoon Italian Seasoning
1 Bay leaf
0.5 teaspoon Coarsely ground pepper
6 White onions or yellow onions, quartered
4 inch Medium potatoes, cut into 1 1/2 slices
3 inch Medium carrots, cut into 1 slices
12 Large fresh mushrooms
0.5 cup Sliced celery
Nutrition value
665
calories per serving
23 g Fat50 g Protein57 g Carbs51 g FiberOther
Current Totals
23 g Fat
50 g Protein
57 g Carbs
51 g Fiber
MacroNutrients
Carbs
57 g
Protein
50 g
Fiber
51 g
Fats
Fat
23 g
Vitamins & Minerals
Calcium
41 mg
Iron
15 mg
Vitamin A
179 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
11 mg
Vitamin B6
2 mg
Vitamin B9
60 mcg
Vitamin B12
0 mcg
Vitamin C
16 mg
Vitamin E
1 mg
Copper
5 mcg
Magnesium
221 mg
Manganese
1 mg
Phosphorus
1171 mg
Selenium
15 mcg
Zinc
17 mg
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
