Beef-Vegetable Stew with Savory Pot Roast

Oxmoor House
2 servings.

Ingredients

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2 cups canned low-sodium beef broth, undiluted
1/2 cup cubed potato
1/2 cup finely shredded cabbage
1/4 cup sliced carrot
1/4 cup sliced celery
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup frozen English peas, thawed

Preparation

Combine first 8 ingredients in a medium saucepan; bring to a boil. Reduce heat and simmer, uncovered, 20 minutes. Add peas; cook 12 minutes or until vegetables are tender.

Created date

August 2009

Nutritional Information

Calories 255
Caloriesfromfat 19 %
Fat 5.5 g
Satfat 1.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 30.4 g
Carbohydrate 16.8 g
Fiber 0.0 g
Cholesterol 71 mg
Iron 0.0 mg
Sodium 408 mg
Calcium 0.0 mg