Cookout

BeefStew for COLD DAYS or NIGHTS is for Soup.

BeefStew for COLD DAYS or NIGHTS takes 30 minutes to prepare.

BeefStew for COLD DAYS or NIGHTS takes 240 minutes to cook.

BeefStew for COLD DAYS or NIGHTS makes 15 servings.

The ingredients for BeefStew for COLD DAYS or NIGHTS are:

1 onion diced, 4 stalks of celery diced, 1 pound of top serlion beef extra lean, 4 small red potatoes skinned and diced, 4 carrots diced, 2 cans of beef broth, 1 teasp salt, 1/2 teasp of black pepper, 1 cup of baby lima beans, 1 cup of corn, 1/2 cup of okra cut up, 1 large can of crushed tomatoes, 1 teasp of sugar

Here is how you make BeefStew for COLD DAYS or NIGHTS:

Put 2 Tablespoons of Olive oil in large pot. Add salted and peppered top serlion beef pieces and braize until brown on all sides. Set aside. With some of the juice from the braized beef sautee the onion and celery pieces until almost clear... add the beef pieces and add the rest of the vegetables and beef broth. Get to a boil and transfer to the crockpot. Heat on high for one hour and then heat on low for 3 additional hours or throughout the night on low. Best when served hot with a sprinkle of cheddar cheese, iced tea and cornbread. Number of Servings: 15Recipe submitted by SparkPeople user STRINGBEAN61.

The nutritional information for BeefStew for COLD DAYS or NIGHTS is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 125.3

• Total Fat: 4.5 g
• Cholesterol: 26.9 mg
• Sodium: 252.2 mg
• Total Carbs: 10.3 g
• Dietary Fiber: 2.5 g
• Protein: 11.4 g

The dietary needs meet for BeefStew for COLD DAYS or NIGHTS is Low Fat