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Beef and Vegetable Stew

Beef and Vegetable Stew Recipe

  • 1 pound cubed beef stew meat
  • 1 tablespoon vegetable oil
  • 1 onion, thinly sliced
  • 1 (6 ounce) can tomato paste
  • 1 (14.5 ounce) can low fat, low sodium beef broth
  • 1 cup chopped carrots
  • 3 potatoes, cubed
  • 1 sprig fresh rosemary
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/4 teaspoon crushed red pepper flakes
  • 10 ounces button mushrooms, quartered
  • 1 (10 ounce) package frozen green peas, thawed
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Nutritional information
Nutrition Facts
Serving Size 1/6 of a recipe
Amount Per Serving
Calories 367
Total Fat 11.1g
Saturated Fat 3.5g
Cholesterol 65mg
Sodium 370mg
Total Carbohydrate 36.9g
Dietary Fiber 7.5g
Sugars 9.7g
Protein 31.1g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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