Chuckwagon Beef Stew

Serves: 5
Total Calories: 168


10 cups water
1 chicken bouillon packet
1 beef bouillon packet
3 cups tomato sauce
1 pound top sirloin, cut into 1-inch cubes
1 1/2 cups diced celery
1 1/2 cups diced onions
1 1/2 cups diced potatoes
1 1/2 cups diced carrots
2 or 3 garlic cloves, minced
1 1/2 cups diced tomatoes
1 1/2 cups diced yellow squash
1 1/2 cups diced green beans
1 1/2 cups sliced mushrooms
1 tablespoon salt
1 teaspoon black pepper


In a large stockpot, combine water, bouillon, and tomato sauce. Add beef, celery, onions, potatoes, carrots, and garlic. Bring to a boil, lower heat, and simmer 1 hour. Add tomatoes, squash, beans, mushrooms, salt, and pepper, and simmer an additional 30 minutes.

Nutritional Facts:

Serves: 5
Total Calories: 168
Calories from Fat: 18

This Chuckwagon Beef Stew recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

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