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Add a photoServings: 4
Ingredients
- 2 1/2 lb stew beef 2" cubes
- 8 x carrots cut diagonally in 2 "piece
- 3 med Idaho potatoes chunked
- 2 lrg onions * see note
- 1 can Italian stewed tomatoes
- 1 can tomatoes (14 1/2 ounce.)
- 2 Tbsp. flour
- 1 x seasoned pepper to taste
- 1/4 tsp thyme
- 1/4 tsp basil
- 1/4 tsp oregano
- 1 Tbsp. Worcestershire sauce
Directions
- * Use a Spanish or possibly Vidalia onion for great taste.
- Place half of veggies in the pot, add in beef cubes. Mix flour, pepper and spices and sprinkle over beef. Add in rest of veggies and top with the stewed tomatoes and their juice. Sprinkle with Worcestershire sauce. Cover and cook on LOW 8 to 10 hrs, or possibly till meat is very tender and veggies are done. Serve with large macaroni cooked separately. Leftovers can be refrigerated all in the same pot and reheated in bowls in the microwave at 50% power.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 634g | |
| Recipe makes 4 servings | |
| Calories 395 | |
| Calories from Fat 147 | 37% |
| Total Fat 16.34g | 20% |
| Saturated Fat 6.9g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 1634mg | 68% |
| Potassium 1299mg | 37% |
| Total Carbs 49.2g | 13% |
| Dietary Fiber 9.1g | 30% |
| Sugars 16.51g | 11% |
| Protein 17.21g | 28% |
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