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Root Vegetable Stew Recipe

Looking for an easy Root Vegetable Stew recipe? Learn how to make Root Vegetable Stew using healthy ingredients.


Submitted by hez1974

Makes 6 servings



This hearty stew tastes like autumn!

Recipe Ingredients for Root Vegetable Stew

1/2 lb lean ground beef
1 medium onion, chopped
28 oz reduced-sodium beef broth
1 medium sweet potato, peeled and cubed
1 cup carrots, cubed
1 cup rutabaga, peeled and cubed
1 cup parsnips, peeled and cubed
1 cup potatoes, peeled and cubed
2 tbsp tomato paste
1 tsp Worcestershire sauce
1/2 tsp dried thyme
1/4 tsp salt
1/2 tsp pepper
1 tbsp cornstarch
2 tbsp water

Recipe Directions for Root Vegetable Stew

  1. In a Dutch oven or large kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Add the broth, vegetables, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetable are tender.

  2. In a small bowl, combine and cornstarch and water until smooth; stir into the stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

Categories

Main Dish

Nutrition Facts
Serving Size 309.2g
Amount Per Serving
Calories
380
Calories from Fat
71
% Daily Value*
Total Fat
7.9g
12%
Saturated Fat
3.6g
18%
Trans Fat
0.0g
Cholesterol
39mg
13%
Sodium
31919mg
1330%
Potassium
1182mg
34%
Total Carbohydrates
41.1g
14%
Dietary Fiber
4.0g
16%
Sugars
25.6g
Protein
36.4g
Vitamin A 136% Vitamin C 36%
Calcium 13% Iron 29%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • High in phosphorus
  • Very high in selenium
  • Very high in vitamin A
  • High in vitamin B12
  •   Bad points
  • Very high in sodium
  • High in sugar
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