Soup

Vegetable Beef Stewp is for Soup.

Vegetable Beef Stewp takes 30 minutes to prepare.

Vegetable Beef Stewp takes 120 minutes to cook.

Vegetable Beef Stewp makes 24 servings.

The ingredients for Vegetable Beef Stewp are:

1 3lb beef chuck roast (shoulder roast), cubed
1 large onion
2 cups carrots, peeled and cubed
2 cups celery, diced
2 packages frozen mixed vegetables
1 can lima beans
2 large potatoes
3 gloves garlic
1 64 oz bottle V8
2 cups beef stock (to taste)

Here is how you make Vegetable Beef Stewp:

*season chuck with salt & pepper, brown meat*sweat onions, garlic, carrots and celery to deglaze pot*add V8, beef stock, frozen vegetables*simmer for an hour*add potatoes*cook until potatoes are tender (about another hour)Number of Servings: 24Recipe submitted by SparkPeople user CHTOLEDO.

The nutritional information for Vegetable Beef Stewp is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 249.1

• Total Fat: 11.3 g
• Cholesterol: 34.0 mg
• Sodium: 1,025.6 mg
• Total Carbs: 16.8 g
• Dietary Fiber: 3.7 g
• Protein: 19.7 g