Recipe courtesy of Kathleen Daelemans
Vegetable Beef Stew Morph
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 388 calorie
- Total Fat
- 20.8 grams
- Saturated Fat
- 6.9 grams
- Carbohydrates
- 37 grams
- Dietary Fiber
- 8.5 grams
- Protein
- 18 grams
- Total: 22 min
- Prep: 10 min
- Cook: 12 min
Ingredients
2 teaspoons olive oil
1/2 pound beef stew meat
Leftover potatoes and tomatoes, recipe follows
1 to 2 cups chicken broth (depending on the desired thickness of stew)
1/4 pound green beans, trimmed and halved
2 ears of corn, kernels cut off cob
Directions
- In a large soup pot, heat olive oil over medium high heat, add stew meat, and cook until browned on all sides, about 3 to 5 minutes. Add leftover potatoes and tomatoes, chicken stock, green beans and corn. Cook until vegetables are done, about 6 to 8 minutes. Taste and adjust seasonings. Serve immediately.
Cook’s Note
Use any veggies you can get your hands on, frozen corn, green beans and peas are fine. Anything you have hanging around, if they're already cooked, the cooking time is cut back.