Dinner

Red Pepper Tomato Vegetable Beef Stew is for Dinner.

Red Pepper Tomato Vegetable Beef Stew takes 20 minutes to prepare.

Red Pepper Tomato Vegetable Beef Stew takes 120 minutes to cook.

Red Pepper Tomato Vegetable Beef Stew makes 9 servings.

The ingredients for Red Pepper Tomato Vegetable Beef Stew are:

10 oz beef stew meat, cubed
2 tbsp all purpose flour
1 medium onion
3 cups tomato/red pepper soup (Trader Joe's)
2 cups water
1 tbsp Trader Joe's soyaki sauce
1 tsp oregano
1 bay leaf
1/2 tsp ground ginger
1/2 tsp paprika
1/2 tsp black pepper
2 small zucchini
3 red potatoes
3 medium carrots
1 cup frozen corn
1 cup chopped red cabbage

Here is how you make Red Pepper Tomato Vegetable Beef Stew:

Toss beef in flour to coat while heating 2 tbsp olive oil in a sauté pan. When oil is hot, brown beef cubes in oil until well colored and juicy looking. Remove from burner and set aside on a burner on warm.Cut onion into wedges. In a large soup pot, sauté onion and garlic in 2 tbsp olive oil. Add 3 cups red pepper tomato soup and 1 cup of water and bring to a boil. Add soyaki sauce and seasonings and stir, then turn heat down to simmer. Use a straining spoon to move beef from frying pan to soup pot (leaving oil behind). Stir, cover pot, and simmer for 60 minutes, adding 2nd cup of water and stirring after about 30 minutes.While soup is simmering, cut zucchini, potatoes, carrots and cabbage into small chunks or 1/4 inch slices, depending on your preference. When soup has been simmering for 60 minutes, add chopped vegetables to soup and stir. Bring to a boil, stir, then turn heat down to simmer again and cover. Simmer for another 60 minutes or until beef and potatoes are tender. Discard bay leaf and ladle soup into bowls.Makes about 9 1-cup servings.Number of Servings: 9Recipe submitted by SparkPeople user NEWMOMOVER40.

The nutritional information for Red Pepper Tomato Vegetable Beef Stew is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 212.7

• Total Fat: 9.4 g
• Cholesterol: 24.2 mg
• Sodium: 115.6 mg
• Total Carbs: 23.7 g
• Dietary Fiber: 3.2 g
• Protein: 10.0 g