Beef Stew

by evanave
Tastiness: Difficulty:
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  • 1.5 lbs Stew meat
  • 1 Zucchini
  • 1 Yellow Squash
  • 2 cups Baby carrots
  • 2 cans Diced tomato
  • 1 cans Tomato paste
  • 3 Yellow Onions
  • 2 can Red kidney beans
  • 1 stalk Celery
  • Directions

    Spices: Red pepper flakes, garlic powder, cumin, whatever else you like! (And you get to pick how much you like of each spice)

    Start off by cutting up the stew meat into smaller pieces (I like 1cm x 1cm x 2cm chunks). Brown the meat in a large skillet, adding chopped onions after a few minutes. Add red pepper flakes and garlic powder. The onions will soak up the juice from the meat (soaking up iron, selenium, and other awesome nutrients).

    Drain the diced tomatoes and kidney beans to keep the stew thick. Pour the diced tomatoes and beans into a large pot on low heat. Add the tomato paste.

    Chop up two cups of baby carrots into pieces about half of their original size. Steam the carrots until they start getting soft.

    When the meat has browned, put the meat and onions into the pot. Add cumin. When the carrots are ready, place the carrots in the pot. Cut up the zucchini, yellow squash, and celery into small pieces (about the size of the carrots) and add to the pot.

    Stir the pot and let it stew for 45 minutes to an hour.

    This will make approximately 8 servings:

    Calories: 261 (49 from fat)

    Total Fat: 5.5g

    Saturated Fat: 2.1g

    Cholesterol: 51mg

    Sodium: 523mg

    Total Carbs: 29g

    Dietary Fiber: 9.7g

    Sugar: 9.0g

    Protein: 25 g


    Vitamin A: 180%

    Vitamin C: 40%

    Calcium: 8%

    Iron: 14%


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