| Total sodium per serving: 149mg |
Total calories per serving: 338 |
Servings: 6 |
Ingredients
- 1.11 lb eye of round roast, trimmed, cut into bite size cubes
- 2 tbsp canola oil
- 1/8 tsp ground black pepper
- 1/4 tsp Mrs. Dash Herb & Garlic no salt seasoning
- 900 ml Campbell’s No Added Salt Beef Broth (1 box)
- 2 cups leftover potato water (or use regular water)
- 216g yellow onion, chopped (about 1 1/2 medium)
- 226g celery, chopped (about 3 medium stalks)
- 1 cup frozen, cooked butternut squash
- 3 cups frozen mixed vegetables (carrots, peas, corn, green beans)
- 3 cups shredded cabbage mix
- 15 oz white potatoes, peeled, small dice
- 7 oz yellow turnip, peeled, small dice
- 3 tbsp cornstarch & water to make a slurry
Directions:
1. Place the oil in a large skillet over medium heat, add the beef cubes and brown.
2. Put the browned beef into a large soup pot, add the pepper, no salt seasoning, beef broth, potato water (or just water), onions and celery. Cook over medium heat until the onion and celery have softened.
3 .Add the remaining vegetables and cook over medium heat and cook until the vegetables are fully cooked.
4. Mix the cornstarch with a bit of water to make a slurry and add to the hot stew to thicken it.
Makes 6 generous servings, each serving has about 338 calories, 149mg sodium and 41.7g of carbohydrates
