Beef And Vegetable Stew Recipe


DishMain Ingredient
Interest Group


 Bacon slices3 , diced
 Onion1 Small, sliced
 Water1 1⁄2 Cup (24 tbs)
 Dry onion soup mix1 3⁄4 Ounce (1 Package)
 Thyme1 Teaspoon
 Salt1 Teaspoon
 Oregano3⁄4 Teaspoon
 Pepper1⁄2 Teaspoon
 Boneless beef chuck2 Pound, cut into 1/2 inch cubes
 Small fresh mushrooms1⁄2 Pound, sliced
 Potato1 Large, peeled and cut into 1/2 inch cubes
 Celery1 Cup (16 tbs), sliced 1/2 inch thick
 Cornstarch3 Tablespoon
 Water1⁄2 Cup (8 tbs)
 Frozen cut green beans10 Ounce, thawed (1 Package)
 Frozen baby carrots10 Ounce, thawed (1 Package)

Nutrition Facts

Serving size: Complete recipe

Calories 3128 Calories from Fat 1513

% Daily Value*

Total Fat 168 g258.4%

Saturated Fat 67.2 g335.9%

Trans Fat 0 g

Cholesterol 603.9 mg

Sodium 6959.4 mg290%

Total Carbohydrates 196 g65.3%

Dietary Fiber 34 g136.1%

Sugars 36.3 g

Protein 201 g401.8%

Vitamin A 809.8% Vitamin C 179.7%

Calcium 65.4% Iron 145.2%

*Based on a 2000 Calorie diet


In 3-quart casserole, place bacon and onion.
Micrcfwave at HIGH (10) 7 to 9 minutes; stir after 3 minutes.
Add 1 1/2 cups water, onion soup mix, thyme, salt, oregano and pepper.
Add meat; stir well.
Microwave at MEDIUM HIGH (7) 30 minutes; stir after 15 minutes.
Add mushrooms, potato and celery.
Microwave at MEDIUM HIGH (7) 30 minutes until meat and vegetables are tender, stirring every 10 minutes.
In 2-cup measure, combine cornstarch with 1/2 cup water, stirring to blend well.
Add cornstarch mixture, green beans and carrots to stew; stir until blended.
Microwave at HIGH (10) 7 to 10 minutes; stir after 3 minutes.