Vegetable Beef Stew Recipe

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Vegetable Beef Stew
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  1. In a Dutch oven, brown beef on all sides in oil; drain. Add 4 cups water, onion, celery, carrots, potatoes and bouillon. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender.
  2. Stir in peas. Bring to a boil. Combine flour and remaining water until smooth; add to beef mixture. Cook and stir for 2 minutes or until thickened and bubbly. Yield: 6 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 398.75 Kcal (1669 kJ)
Calories from fat 126.03 Kcal
% Daily Value*
Total Fat 14g 22%
Cholesterol 117.38mg 39%
Sodium 169.49mg 7%
Potassium 761.19mg 16%
Total Carbs 25.29g 8%
Sugars 6.34g 25%
Dietary Fiber 4.82g 19%
Protein 42.28g 85%
Vitamin C 9.1mg 15%
Vitamin A 0.9mg 30%
Iron 1.1mg 6%
Calcium 67mg 7%
Amount Per 100 g
Calories 85.91 Kcal (360 kJ)
Calories from fat 27.15 Kcal
% Daily Value*
Total Fat 3.02g 22%
Cholesterol 25.29mg 39%
Sodium 36.52mg 7%
Potassium 163.99mg 16%
Total Carbs 5.45g 8%
Sugars 1.37g 25%
Dietary Fiber 1.04g 19%
Protein 9.11g 85%
Vitamin C 2mg 15%
Vitamin A 0.2mg 30%
Iron 0.2mg 6%
Calcium 14.4mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.3
  • 10

Good Points

  • saturated fat free,
  • low sodium

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