Harvest Beef Stew

1. Heat oven to 325 degrees.

2. Mix all ingredients except corn, potatoes, peas and potatoes in ovenproof Dutch oven or decent size pot, breaking up tomatoes.

3. Cover and bake 2 1/2 hours, stirring 2 or 3 times during the first 1 1/2 hours. I keep beef broth ready to add in case I need more liquid.

4. Stir in potatoes, cover and bake 1 to 1 1/2 hours longer or until beef and vegetables are tender.

5. Stir in peas and corn. Cover and let stand 15 minutes before serving.

6. NOTE: this freezes well.

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Nutrient	Quantity
Total fats	13.5458 g
Protein	222.1253 g
Carbohydrates	284.3893 g
Energy	2088.5122 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3546 g
Water	2810.2022 g
Aspartic acid	5.5263 g
Calcium, Ca	1562.5388 mg
Lutein + zeaxanthin	4828.8692 g
Fiber, total dietary	42.4313 g
Carotene, beta	25422.8431 g
Niacin	29.3923 mg
Vitamin A, RAE	2789.1372 g
Arginine	1.8997 g
Riboflavin	2.4687 mg
Tocopherol, beta	0.0244 mg
Fatty acids, total polyunsaturated 15:0	0.0028 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0397 g
Fatty acids, total saturated 20:1	0.0297 g
Glutamic acid	10.0306 g
Sodium, Na	1057.832 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1785 g
Total lipid (fat)	13.5458 g
Manganese, Mn	3.6194 mg
Fructose	11.0864 g
Proline	1.6417 g
Fatty acids, total saturated 16:0	2.1655 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.3268 g
Sucrose	14.7761 g
Choline, total	893.5577 mg
Sugars, total	93.9591 g
Serine	1.5745 g
Fatty acids, total saturated 10:0	0.0141 g
Fatty acids, total saturated 18:0	0.574 g
Fatty acids, total saturated 20:4 undifferentiated	0.4743 g
Vitamin B-6	3.9462 mg
Selenium, Se	163.9717 g
Ash	27.4399 g
Fatty acids, total saturated 18:1 undifferentiated	3.0566 g
Pantothenic acid	10.9709 mg
Phenylalanine	1.5109 g
Copper, Cu	4.336 mg
Betaine	2.1138 mg
Thiamin	3.1671 mg
Retinol	272.0006 g
Methionine	0.4985 g
Iron, Fe	34.0622 mg
Carbohydrate, by difference	284.3893 g
Phosphorus, P	2749.4404 mg
Folate, total	630.018 g
Tocopherol, gamma	0.4294 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.2085 g
Lycopene	2.44 g
Alanine	1.9001 g
Cholesterol	453.3344 mg
Valine	2.231 g
Fatty acids, total saturated 18:2 undifferentiated	3.2554 g
Glycine	1.2471 g
Carotene, alpha	9361.5803 g
Glucose (dextrose)	17.3124 g
Fatty acids, total saturated 14:0	0.041 g
Zinc, Zn	14.598 mg
Isoleucine	1.5854 g
Fatty acids, total saturated 12:0	0.022 g
Fatty acids, total polyunsaturated	4.708 g
Fatty acids, total saturated 14:1	0.0057 g
Leucine	2.7524 g
Tocotrienol, alpha	0.1124 mg
Vitamin A, IU	51357.2927 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1088 g
Folate, DFE	630.018 g
Tryptophan	0.3721 g
Vitamin C, total ascorbic acid	472.2797 mg
Phytosterols	59.7596 mg
Fatty acids, total polyunsaturated 16:1 c	0.0113 g
Galactose	0.0072 g
Fatty acids, total polyunsaturated 18:1 c	1.1793 g
Fatty acids, total saturated 20:0	0.0198 g
Starch	80.2031 g
Tyrosine	1.1582 g
Vitamin B-12	9.0667 g
Vitamin K (phylloquinone)	221.8149 g
Fatty acids, total saturated	2.8747 g
Histidine	0.7402 g
Fatty acids, total monounsaturated	3.2779 g
Threonine	1.7168 g
Folate, food	630.018 g
Fatty acids, total polyunsaturated 17:0	0.0028 g
Fatty acids, total polyunsaturated 24:0	0.0085 g
Cryptoxanthin, beta	327.2382 g
Vitamin E (alpha-tocopherol)	11.2054 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.2992 g
Magnesium, Mg	620.2171 mg
Lysine	2.1429 g
Potassium, K	8554.9377 mg
Cystine	0.6233 g
Fluoride, F	10.228 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Carrot	4	100.04	23.3752	0.5856
Onion	2	88	20.548	0.22
Tomato	32 ounces	208.6523	46.2664	1.8144
Corn	10 ounces	243.8056	53.0136	3.8272
Cumin Seed	1 tablespoon	22.5	2.6544	1.3362
Garlic Clove	4 tablespoon	806.9352	0	4.5333
Basil	1 tablespoon	0.6095	0.0702	0.017
tapioca	0.33 cup	181.3867	44.9363	0.0101
red potato	1 lb	317.515	72.1213	0.635
beef stew meat	2	806.9352	0	4.5333
pea	10 ounces	119.0679	21.4039	0.567