Tasty vegetable chunks add color to this satisfying stew from Bobbie Jo Yokley of Franklin, Kentucky. "I serve it with warm corn bread and a tossed salad for a delicious meal in no time," she informs. Each hearty bowl coasts only 95&.
1.5 pound Beef rump roast or bottom round roast, cut into 1/2 inch cubes
2 tablespoon Canola oil
4.333333333333333 cup Water, divided
1 Medium onion, diced
3 inch Celery ribs, cut into 1 chunks
3 inch Small carrots, cut into 1 chunks
3 Medium potatoes, peeled and cubed
2 tablespoon Beef bouillon granules
1 cup Frozen peas
3 tablespoon All purpose flour
Nutrition value
307
calories per serving
13 g Fat30 g Protein17 g Carbs5 g FiberOther
Current Totals
13 g Fat
30 g Protein
17 g Carbs
5 g Fiber
MacroNutrients
Carbs
17 g
Protein
30 g
Fiber
5 g
Fats
Fat
13 g
Vitamins & Minerals
Calcium
41 mg
Iron
4 mg
Vitamin A
410 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
9 mg
Vitamin B6
1 mg
Vitamin B9
45 mcg
Vitamin B12
0 mcg
Vitamin C
37 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
78 mg
Manganese
0 mg
Phosphorus
305 mg
Selenium
24 mcg
Zinc
5 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
