Beef / Pork

Low Sodium Vegetable beef stew. is for Dinner.

Low Sodium Vegetable beef stew. takes 30 minutes to prepare.

Low Sodium Vegetable beef stew. takes 200 minutes to cook.

Low Sodium Vegetable beef stew. makes 8 servings.

The ingredients for Low Sodium Vegetable beef stew. are:

1 lb Beef chuck
1 large white onion.
3 large (7-1/4" to 8-1/2" long) Carrots, cut into 1/2" rounds
3 stalks Celery roughly chopped
I large green pepper, sliced
1Jalapeno Pepper, finely minced
1 cup, whole White Button Mushrooms, sliced
1 cup Hunt's Tomato Sauce, no salt added
1.25 cup RO TEL No Salt Added Diced Tomatoes & Green Chilies
1.25 cup Del Monte Diced Tomatoes, No Salt Added
32 oz Swanson No Salt Added Beef Broth
2 1tsp Olive Oil
.25 cup Flour, white
4 clove Garlic
1 tbsp Pepper, black
1 tsp Cumin seed
1 grams Bay Leaf
1 tsp Oregano
1 tsp Rosemary
1 tsp Thyme
1 tsp Marjoram
0.25 tsp Cayenne Pepper (Ground)
.5 tsp crushed red pepper flakes
2 tbsp Parsley
3 large potatoes, cut into chunks
1 package (10 oz) Mixed Vegetables, frozen

Here is how you make Low Sodium Vegetable beef stew.:

Add flour to zipper baggie. Can season flour, if wanted.Cut chuck roast into roughly 1" pieces and add to baggie.Shake mixture until meat is well coated. and set aside.Finely chop 4 Tbsp white onionMince 1 clove garlic.Heat olive oil on med-high in dutch oven until just shimmering.Add chuck pieces to pot and brown on all sides.Remove meat to plate, and cover. Reduce heat to medium.Add onion to oil and cook, stirring constantly until just translucent.Add 2 cloves garlic to pot and cook until fragrant. Add meat back in and stir. Add two bay leaves.Add beef broth and stir all of the brown bits off of the bottom and sides of pan.Turn heat to med-high, and bring to a boil. Reduce heat to simmer, cover, and cook for 2 hrs.While stew is simmering, roughly chop all vegetables.After 2 hours, add all tomato products.Bring to boil. Lower heat and simmer for 15 minutes.Add all fresh vegetables and seasonings to pot.Bring to boil, reduce heat, and simmer for 45 minutes.If broth is not as thick as you want, you can add 1tsp cornstarch mixed with 3 oz water and stir in.Add frozen vegetables, stir in, and cook until warmed through.Remove pot from heat, and discard bay leaves. Add parsleyAllow to cool for 10-15 minutes before serving.Serving Size:?Makes 8-10 servings

The nutritional information for Low Sodium Vegetable beef stew. is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 276.1

• Total Fat: 5.3 g
• Cholesterol: 36.9 mg
• Sodium: 161.7 mg
• Total Carbs: 41.9 g
• Dietary Fiber: 8.7 g
• Protein: 17.4 g