Beef / Pork

Beef Stew with Beans and Veggies is for Dinner.

Beef Stew with Beans and Veggies takes 60 minutes to prepare.

Beef Stew with Beans and Veggies takes 360 minutes to cook.

Beef Stew with Beans and Veggies makes 6 servings.

The ingredients for Beef Stew with Beans and Veggies are:

4 c. Fat Free Low-Sodium Beef Broth
2 c. Red Cooking Wine
2 c. Water

1 lb. Beef stew meat, cut into cubes
2 c. Mixed Soup Beans (dry, pre-soaked)
1 c. chopped carrots
3 medium potatoes, cubed
3 parsnips, chopped
3 stalks of celery, chopped
1 c. White or Yellow Onion, chopped
1 1/2 tsp. minced garlic
1 T. margarine
Salt/Pepper to taste
[Optional]
Rosemary
Thyme

Here is how you make Beef Stew with Beans and Veggies:

Pre-soak dry beans according to package directions, either overnight, or quick-soak/boil.Scrub and peel potatoes, parsnips, and carrots. Chop/cube all vegetables. Cube beef and trim fat. In a large skillet, heat butter and minced garlic until melted. Add chopped onions and seasoned beef cubes (I seasoned with rosemary, thyme, and black pepper), and lightly brown on sides to seal in flavor, approx. 4 minutes.In a large crock-pot, add pre-soaked beans, cubed potatoes, carrots, parsnip, beef with onions and garlic, and celery. Pour in liquid ingredients, making sure all vegetables and beef are covered. Cook on High for 6 hours, Low temperature after if desired.Makes approximately six (6) 1 1/2 cup servings.Number of Servings: 6Recipe submitted by SparkPeople user WAFRETHAM.

The nutritional information for Beef Stew with Beans and Veggies is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 516.1

• Total Fat: 15.4 g
• Cholesterol: 45.3 mg
• Sodium: 1,187.0 mg
• Total Carbs: 40.9 g
• Dietary Fiber: 10.6 g
• Protein: 31.1 g