Soup, Stew and Chili: Warm Soup, Stew and Chili: Hearty Beef Stew

Break away from tradition, and try this colorful high-fiber beef stew.

Author: Courtesy of Certified Angus Beef ®
Date: December 17, 2010

Serves: 6 person(s)
Yield: 6 x 2 cup servings

Preparation Time: 10 mins
Cooking Time: 20 mins


    1 lb lean Certified Angus Beef ® round steak (1/2-inch cubes) or ground chuck
    2 (13 ½ oz) cans reduced-sodium beef broth
    2 (14 ½ oz) cans diced tomatoes
    1 medium carrot, sliced
    1 small onion, chopped
    1 stalk celery, sliced
    2 cup water
    6 oz uncooked fun shaped pasta (sports pasta shown in photo)
    1 (15 oz) can black-eyed peas, drained
    1/2 tsp black pepper


    In large saucepan or Dutch oven, brown beef over medium-high heat, stirring constantly. Drain excess juices.

    Add beef broth, tomatoes, carrot, onion, celery, and water; bring to boil. Add pasta and cook over medium heat, stirring frequently for 8 to 10 minutes, or until pasta is tender.

    Add black-eyed peas; simmer an additional 5 minutes. Season with black pepper to taste, if desired. Serve.

Nutritional Information
(Per Serving)

Calories:323 cals
Kilojoules:1,352 kJ
Fat:5.6 g
Carbohydrates:42.7 g
Protein:27.5 g
Cholesterol:46.0 mg
Sodium:508 mg
Saturated Fat:1.7 g
Fiber:6.3 g
Calcium:78.0 mg
Total Sugars:1.9 g

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