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
5 inch Medium red potatoes, peeled and cut into 1/2 chunks
2.5 cup Sliced fresh mushrooms
4 Medium carrots, sliced
2 Celery ribs, thinly sliced
3 Bacon strips, diced
0.25 cup All purpose flour
0.75 teaspoon Pepper, divided
0.5 teaspoon Salt, divided
2 pound Beef stew meat, cut into 3/4 inch cubes
1 Large onion, chopped
2 Garlic cloves, minced
1 tablespoon Canola oil
1 can Beef broth
0.5 cup Dry red wine or additional beef broth
1 Bay leaf
0.125 teaspoon Dried Thyme
1 can Condensed tomato soup, undiluted
0.33333333333333326 cup Water
2 tablespoon Cornstarch
3 tablespoon Cold water
Nutrition value
471
calories per serving
22 g Fat38 g Protein27 g Carbs25 g FiberOther
Current Totals
22 g Fat
38 g Protein
27 g Carbs
25 g Fiber
MacroNutrients
Carbs
27 g
Protein
38 g
Fiber
25 g
Fats
Fat
22 g
Vitamins & Minerals
Calcium
54 mg
Iron
10 mg
Vitamin A
1503 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
9 mg
Vitamin B6
1 mg
Vitamin B9
47 mcg
Vitamin B12
0 mcg
Vitamin C
13 mg
Vitamin E
1 mg
Copper
2 mcg
Magnesium
133 mg
Manganese
1 mg
Phosphorus
670 mg
Selenium
18 mcg
Zinc
11 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
