Appetizers / Soups / Salads

Heart Veggie Beef Stew is for Dinner.

Heart Veggie Beef Stew takes 20 minutes to prepare.

Heart Veggie Beef Stew takes 45 minutes to cook.

Heart Veggie Beef Stew makes 12 servings.

The ingredients for Heart Veggie Beef Stew are:

3 lb Beef Bottom Round Roast (rump roast), cut into chunks
2 15 oz cans Stewed Tomatoes
2.0 cups beef broth
16.0 oz Baby Cut Carrots - Raw
4.0 medium potatoes, diced
1.0 small Rutabaga, diced
1.0 cup, chopped Onions, raw
2 packets Lipton Onion Mushroom Soup & Dip Mix (Dry Mix)

Here is how you make Heart Veggie Beef Stew:

Cut the beef and brown it in a pan using method of your choice. I used a teaspoon of margarine. Once juices are released and meat is mostly cooked through, add broth and remaining ingredients except for the soup mix. If you're using a pressure cooker seal the lid and allow it to cook for 15-30 minutes depending on your brand of pot. On the stove, cook with a lid on for about 30 minutes or until vegetables are done and liquid is lower. Mix soup mix (both packages) with 1 cup water. Pour over stew and mix, bringing it back to a boil to thicken up. Allow to cool slightly and enjoy!Serving Size: Makes approximately 12, 1.5 cup servingsNumber of Servings: 12.0Recipe submitted by SparkPeople user LYONSFARM.

The nutritional information for Heart Veggie Beef Stew is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 314.0

• Total Fat: 11.2 g
• Cholesterol: 55.0 mg
• Sodium: 797.7 mg
• Total Carbs: 25.1 g
• Dietary Fiber: 4.1 g
• Protein: 26.0 g