Nutrition Facts

Serving Size
Amount Per Serving
Calories 248
% Daily Value
Total Fat 9.6g
Saturated Fat 3g
Cholesterol 31mg
Sodium 537mg
Total Carbohydrate 30.9g
Dietary Fiber 4.2g
Protein 12.7g
Vitamin A 184%
Vitamin C 105%
Calcium 6%
Iron 16%
Total Time

100 min.

Serving & Size


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Beef is the center of this hearty stew enhanced with smoked paprika, garlic, V8, and filled with corn, apricots, cilantro and vinegar that provide a bit of mystery.

Recipe Yields:

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Ingredients Weight Measure
V8® 100% Vegetable Juice
Swanson® Beef Broth
vegetable oil 2 1/2  tbsp.
boneless beef chuck roast 2 1/2 
paprika 1 1/2  tbsp.
Vidalia onion 30 oz. 1 1/2  qt.
green and red bell pepper 30 oz. 1 1/2  qt.
carrot 28 oz. qt.
garlic tbsp.
frozen whole kernel corn 1.25 lb. qt.
dried apricots 18 oz. cups
cilantro cups
sherry wine vinegar 0 3/4  cups
chili oil 1 oz. tbsp.
1. Heat oil in a large rondo over medium-high heat. Add beef and sauté until well browned on all sides, about 6 minutes. Stir in paprika and continue to cook 2 minutes, stirring often.
2. Add onions and continue cooking for 5 minutes. Stir in peppers, carrots and garlic. Continue cooking for 5 minutes.

3. Stir in V8® 100% Vegetable Juice and Swanson® Beef Broth. Bring to a boil. Reduce heat and simmer on low for 60-75 minutes, or until beef is tender. Add water as necessary if mixture gets too thick.
4. Add corn and apricots. Continue cooking 15-20 minutes.

5. Mix in cilantro and vinegar.

CCP: Heat to an internal temperature of 165°F or higher for 15 seconds.

CCP: Hold hot at 140°F or higher for service.
6. To Serve: Using an 8 oz. ladle, portion1 cup of stew into a bowl. Drizzle with 1/2 teaspoon chili oil over top of soup and sprinkle with cilantro, as needed, to garnish.

Recipe Tip

  1. This recipe meets Partnership for a Healthier criteria for overall cafeteria and general menu offerings (a la carte entrees).

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