Lunch

Beef and Veggie Stew is for Lunch.

Beef and Veggie Stew takes 30 minutes to prepare.

Beef and Veggie Stew takes 160 minutes to cook.

Beef and Veggie Stew makes 30 servings.

The ingredients for Beef and Veggie Stew are:

1 1/2 tsp Olive Oil
4 cup carrots, chopped
4 cup celery, chopped
1.5 cup Yellow Sweet Corn, Frozen
1 medium Onions, diced
1 can diced tomatos
1 cup Barley, pearled
6 medium Potato, cubed
2 cup Beef stock, low sodium
2 lbs. Beef - Stew Meat
3 cup Green Beans, frozen
8 cup Water, tap
2 cans black beans, low sodium

Here is how you make Beef and Veggie Stew:

Cube and cook stew meat in stock pot. In olive oil, saute diced onion until translucent. Dice all vegetables. Add potatoes, onion, carrots, celery and beef, and cook in large stock pot until veggies are soft. Then add all other vegetables. Add barley and corn for last hour of cooking only. Cook at a simmer for four-six hours or until vegetables are done. Spice with rosemary and garlic. No added salt

The nutritional information for Beef and Veggie Stew is:

• Servings Per Recipe: 30
• Amount Per Serving
• Calories: 150.5

• Total Fat: 4.3 g
• Cholesterol: 20.0 mg
• Sodium: 145.4 mg
• Total Carbs: 19.8 g
• Dietary Fiber: 4.2 g
• Protein: 3.8 g

Beef and Veggie Stew is Italian cuisine.