| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Soups &, Stews | 4 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Stew beef |
| Potatoes, peel/thickly slice | ||
| 4 | Carrots, peeled and chunked | |
| 1 | Envelope dry onion soup mix | |
| 1 | 6 oz. tomato paste | |
| 6 | oz | Water |
| 1/4 | t | Pepper |
| 1/2 | t | Seasoning salt |
| 1/4 | t | Dry mustard |
| 1 | T | Worcestershire sauce |
| 1 | T | Bacon bits |
| 1/4 | c | Maple syrup |
| 4 | c | Water |
| 1 | Peas with juice |
INSTRUCTIONS
Place beef in bottom of 6-8 quart crockpot or slow cooker. Cover with potatoes and carrots. In medium large saucepan, place all remaining ingredients (except peas) and simmer until bubbly. Remove from heat and pour over meat and vegetables. Cover and cook on high heat approximately 8 hours. Add more water if necessary. Add peas before serving. Do not thicken. Recipe by: Key Gourmet Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on Feb 28, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 238
Calories From Fat: 22
Total Fat: 2.5g
Cholesterol: 22.1mg
Sodium: 1411.2mg
Potassium: 1082.3mg
Carbohydrates: 45.6g
Fiber: 6.6g
Sugar: 24.2g
Protein: 12g