Vegetable Beef Stew Recipe

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Ingredients:

Serving

1-1/2 lb beef rump roast
2 tbsp canola oil
4-1/3 cups water, divided
1 medium onion, diced
3 celery ribs, cut into 1-inch chunks
3 small carrots, cut into 1-inch chunks
3 medium potatoes, peeled and cubed
2 tbsp beef bouillon granules
1 cup frozen peas
3 tbsp king arthur unbleached all-purpose flour

Directions:

In a Dutch oven, brown beef on all sides in oil; drain. Add 4 cups water, onion, celery, carrots, potatoes and bouillon. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender.
Stir in peas. Bring to a boil. Combine flour and remaining water until smooth; add to beef mixture. Cook and stir for 2 minutes or until thickened and bubbly. Yield: 6 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	398.75 Kcal (1669 kJ)
Calories from fat	126.03 Kcal
		% Daily Value*
Total Fat	14g	22%
Cholesterol	117.38mg	39%
Sodium	169.49mg	7%
Potassium	761.19mg	16%
Total Carbs	25.29g	8%
Sugars	6.34g	25%
Dietary Fiber	4.82g	19%
Protein	42.28g	85%
Vitamin C	9.1mg	15%
Vitamin A	0.9mg	30%
Iron	1.1mg	6%
Calcium	67mg	7%

Amount Per 100 g
Calories	85.91 Kcal (360 kJ)
Calories from fat	27.15 Kcal
		% Daily Value*
Total Fat	3.02g	22%
Cholesterol	25.29mg	39%
Sodium	36.52mg	7%
Potassium	163.99mg	16%
Total Carbs	5.45g	8%
Sugars	1.37g	25%
Dietary Fiber	1.04g	19%
Protein	9.11g	85%
Vitamin C	2mg	15%
Vitamin A	0.2mg	30%
Iron	0.2mg	6%
Calcium	14.4mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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