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 1/2 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 tsp 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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