Beer, Beef And Vegetable Stew Recipe
Servings: 6
Ingredients
- 1 lb boneless chuck roast cut 1" cubes
- 1 can reduced-sodium cream of mushroom soup
- 1 pkt onion soup mix
- 10 ounce beer
- 1 c. canned tomatoes or possibly 3 fresh tomatoes
- 6 sm onions
- 6 med potatoes
- 3 x celery stalks
- 3 x carrots
- 1 tsp Worcestershire sauce
Directions
- Combine meat, soup, onion soup mix and beer in an oven-proof casserole dish or possibly Dutch oven with a tight fitting lid. Cover and bake at 300 degrees for 3 hrs.
- Meanwhile, chop tomatoes, peel and quarter the potatoes, slice celery into 2-inch pcs, slice carrots into 2-inch chunks. Add in all the ingredients to the meat mix and return to oven for 1 hour or possibly longer.
- This recipe yields 6 servings.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 465g | |
| Recipe makes 6 servings | |
| Calories 419 | |
| Calories from Fat 143 | 34% |
| Total Fat 15.95g | 20% |
| Saturated Fat 5.81g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 578mg | 24% |
| Potassium 1173mg | 34% |
| Total Carbs 44.59g | 12% |
| Dietary Fiber 6.1g | 20% |
| Sugars 7.37g | 5% |
| Protein 21.79g | 35% |
