Dinner

48 Joyce Vegetable Beef Stew in the crock pot is for Dinner.

48 Joyce Vegetable Beef Stew in the crock pot takes 30 minutes to prepare.

48 Joyce Vegetable Beef Stew in the crock pot takes 360 minutes to cook.

48 Joyce Vegetable Beef Stew in the crock pot makes 18 servings.

The ingredients for 48 Joyce Vegetable Beef Stew in the crock pot are:

4 serving Beef - Stew Meat - Cubed - 4 oz raw (by TIGERBABY27)
.33 head, large (about 7" dia) Cabbage, fresh
3 stalk, large (11"-12" long) Celery, raw
1.5 large Onions, raw
3 medium (2-1/4" to 3-1/4" dia.) Potato, raw
1.5 cup, cubes Sweet potato
1.5 cup, chopped Carrots, raw
24 oz Beer - Coors Light (12 oz can)
1.5 cup Stewed Tomatoes
3 tsp Beef Base, Better Than Bouillon (1 tsp) (by DIANERA)
1 cup Bell peppers (Green, Red, Yellow, Orange)
1 cup (8 fl oz) Water, tap

Here is how you make 48 Joyce Vegetable Beef Stew in the crock pot:

Add stew meat to the crockpot, chop all the vegetables and add to pot, add canned stewed tomatoes, dissolve bullion in hot water and add to pot, then add beer to pot and stir all together. Cook 4-6 hours on high or 8-12 on low.Serving Size: Makes 18 - 1 Cup servingsNumber of Servings: 18Recipe submitted by SparkPeople user 48JOYCE.

The nutritional information for 48 Joyce Vegetable Beef Stew in the crock pot is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 108.9

• Total Fat: 1.6 g
• Cholesterol: 16.7 mg
• Sodium: 203.3 mg
• Total Carbs: 14.5 g
• Dietary Fiber: 2.7 g
• Protein: 7.5 g

The dietary needs meet for 48 Joyce Vegetable Beef Stew in the crock pot is Low Fat