Ingredients
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1 ½ pounds cubed beef stew meat
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2 tablespoons vegetable oil
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1 onion, finely diced
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¼ cup all-purpose flour
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4 cups diced potatoes
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2 cups diced carrots
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1 (10.75 ounce) can beefy mushroom soup
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2 tablespoons cornstarch
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½ cup cold water
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salt and pepper to taste
Directions
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Using a large stock pot, brown stewing meat in oil. Add onions and sprinkle flour into stock pot, stirring until flour is well incorporated.
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Fill stock pot with water. If you prefer a thick stew fill stock pot only half full, if you prefer a more diluted stew fill your stock pot within one inch of the top. Let meat cook until tender, checking frequently on water level. When water evaporates add more. Cook for 1 1/2 hours.
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When beef is tender add potatoes, carrots and beefy mushroom soup. Cook for 30 to 45 minutes, or until tender.
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In a separate bowl mix cornstarch and cold water. Stir into soup and simmer. If not to desired thickness add another mixture of cornstarch and cold water. Heat through, season with salt and pepper, and serve.
Nutrition Facts (per serving)
479 | Calories |
28g | Fat |
33g | Carbs |
25g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 479 | |
% Daily Value * | |
Total Fat 28g | 35% |
Saturated Fat 10g | 49% |
Cholesterol 78mg | 26% |
Sodium 459mg | 20% |
Total Carbohydrate 33g | 12% |
Dietary Fiber 4g | 14% |
Total Sugars 4g | |
Protein 25g | 50% |
Vitamin C 24mg | 27% |
Calcium 39mg | 3% |
Iron 4mg | 19% |
Potassium 940mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.