BEEF STEW

Made With:
Nutrition Facts
Serving Size
1 CUP
Amount Per Serving
Calories 392
% Daily Value
Total Fat 15.1g
23%
Saturated Fat 3.8g
19%
Cholesterol 108mg
36%
Sodium 692mg
29%
Total Carbohydrate 24.4g
8%
Dietary Fiber 3.2g
13%
Protein 40.7g
81%
Vitamin A 155%
Vitamin C 94%
Calcium 8%
Iron 27%
Total Time

200 min.

Serving & Size

1 CUP

Yields

Try our new Beef Stew recipe with V8® 100% Vegetable Juice and Swanson® Beef Broth.  This hearty meal consists of beef, potatoes, carrots, and celery topped with fresh chopped parsley.  

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP
Amount Per Serving
Calories 392
% Daily Value
Total Fat 15.1g
23%
Saturated Fat 3.8g
19%
Cholesterol 108mg
36%
Sodium 692mg
29%
Total Carbohydrate 24.4g
8%
Dietary Fiber 3.2g
13%
Protein 40.7g
81%
Vitamin A 155%
Vitamin C 94%
Calcium 8%
Iron 27%

estimate your profit

Step 1
Profit Per Serving
- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
× =

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Instructions
1 Mix flour and pepper in bowl. Add beef and toss to coat.
2 Heat two-thirds of the oil in sauté pan or tilt skillet. Add the beef and cook until it’s well browned, stirring often. Remove the beef and set it aside. Degrease the pan.
3 Add the remaining oil and heat. Add the onions and cook for 10 minutes or until tender. Add the thyme and bay leaves. Stir in the vegetable juice and broth. Heat to a boil. Return the beef to the pan. Reduce the heat to low. Cover and cook for 1 1/2 hours.
4 Add the potatoes, carrots and celery. Cover and cook for 1 hour more or until meat is fork-tender and vegetables are tender.CCP: Heat until internal temperature is 165°F. or higher for 15 seconds. CCP: Hold at 140°F. or higher. Portion stew with 8 oz. ladle (1 cup). Garnish with parsley.
Newsletter

©2019 CSC Brands LP, All Rights Reserved.