This Sunday, we left Williamsburg at 5 am so Austin could be back to coach at 9 Needless to say, I was exhausted and wanted to make something super quick and easy that I could pack for work all week long! This vegetable beef stew is hearty and perfect for Fall (even though it still feels like Summer)
Servings: 10
Calories per serving: 250
Protein per serving: 18 g
Carbs per serving: 18 g
Ingredients:
1.5 lbs chuck roast (I got pre-cubed to save time)
1 can diced tomatoes
1 can tomato paste
2 32-oz containers low sodium beef broth
½ small bag baby carrots
4 red potatoes (cubed)
5 stalks celery
1 bag frozen vegetables (I chose the bag with green beans, peas, carrots, corn, and Lima beans)
2 teaspoon Italian seasoning
Salt and pepper to taste
Directions:
1. Cut potatoes into cubes, slice celery, and cut beef into cubes (if not already pre-cubes)
2. Pour beef broth into large pot and add beef, potatoes, celery, and carrots. Place pot on stovetop over medium-high heat and bring to a boil. Boil until beef is no longer pink and until potatoes and carrots are tender (about 20-30 minutes)
3. Reduce heat to medium-low and canned tomatoes, tomato paste, frozen vegetables, Italian seasoning, and salt & pepper. Bring to a simmer.
4. Allow to simmer for ~10-15 more minutes, then remove from heat and allow to cool
This recipe makes such a large batch! Check back later this week to see a great freezing tip so that you can enjoy this soup for weeks or even months to come! ❄️
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