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Vegetable Beef Stew Recipe

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


Submitted by losell

Makes 5 servings



Warm, hearty soup that is a great way to use leftovers. I save leftover corn, peas or whatever other veggies on hand in the freezer until I'm ready to make a batch of soup.

Recipe Ingredients for Vegetable Beef Stew

6 cup water
15 oz leftover roast beef
1/2 slice onion
2 potato, diced
1 medium tomato, diced
1 cup carrot, sliced
1/2 cup corn
1/2 cup green peas
1 Salt and pepper to taste

Recipe Directions for Vegetable Beef Stew

  1. Pour 4 cups of water in a large sauce pan, warming on stovetop on high.

  2. Cut roast beef into 1 - 1 1/2 inch chunks. Place in saucepan and bring to a boil.

  3. Dice onion slice and add to saucepan. Continue to boil until onion is clear. Add remaining water to sauce pan and bring to a simmer.

  4. Cut potatoes into chunks, leaving the skins on. Slice carrots on an angle. Add both to saucepan and continue to simmer.

  5. Peel tomato (instructions here: http://www.wikihow.com/Quickly-Peel-a-Tomato) and cut into chunks. Add to saucepan along with remaining ingredients.

  6. Simmer soup for 45 mins - 1 hour, stirring occasionally.

Categories

Main Dish

Nutrition Facts
Serving Size 501.3g
Amount Per Serving
Calories
320
Calories from Fat
133
% Daily Value*
Total Fat
14.8g
23%
Saturated Fat
5.5g
28%
Trans Fat
0.0g
Cholesterol
82mg
27%
Sodium
73mg
3%
Potassium
656mg
19%
Total Carbohydrates
19.1g
6%
Dietary Fiber
3.1g
12%
Sugars
3.5g
Protein
27.1g
Vitamin A 80% Vitamin C 31%
Calcium 3% Iron 18%
* 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
B+
  Good points
  • Low in sodium
  • High in selenium
  • Very high in vitamin A
  • High in vitamin B12
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