Tomato Beef Stew

1. Arrange stew meat and vegetables in baking dish. Combine tomatoes, soup, salt and pepper and pour over.

2. Cover tightly with foil and bake 5-6 hours at 275.

3. Allow to cool. Place in freezer bag. Label and freeze.

4. To serve: Thaw. Heat until hot and bubbly. Serve with corn bread.

5. Variation: thaw. Add 3 diced potatoes. Cover and bake at 350 for 90 minutes.

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Nutrient	Quantity
Total fats	40.9806 g
Protein	41.8164 g
Carbohydrates	147.9336 g
Energy	1105.1393 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2566 g
Water	1759.8014 g
Aspartic acid	3.9565 g
Calcium, Ca	318.6633 mg
Lutein + zeaxanthin	1525.646 g
Fiber, total dietary	26 g
Carotene, beta	24212.0309 g
Niacin	13.1396 mg
Fatty acids, total saturated 18:4	0.1157 g
Vitamin A, RAE	2422.3866 g
Arginine	1.8751 g
Riboflavin	0.6953 mg
Tocopherol, beta	0.1383 mg
Fatty acids, total polyunsaturated 15:0	0.1905 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0004 g
Fatty acids, total saturated 20:1	0.2449 g
Glutamic acid	8.1671 g
Sodium, Na	4108.9056 mg
Fatty acids, total saturated 16:1 undifferentiated	1.5553 g
Total lipid (fat)	40.9806 g
Manganese, Mn	1.6239 mg
Fructose	12.2125 g
Proline	1.6619 g
Fatty acids, total saturated 16:0	8.6547 g
Fatty acids, total saturated 8:0	0.0003 g
Sucrose	14.1212 g
Choline, total	174.5562 mg
Sugars, total	67.9845 g
Serine	1.3708 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	4.6311 g
Vitamin B-6	1.5701 mg
Selenium, Se	33.4524 g
Ash	22.0215 g
Fatty acids, total saturated 18:1 undifferentiated	14.8471 g
Pantothenic acid	2.3623 mg
Phenylalanine	1.3385 g
Copper, Cu	1.4397 mg
Betaine	14.0044 mg
Thiamin	0.9261 mg
Methionine	0.6989 g
Iron, Fe	20.4791 mg
Carbohydrate, by difference	147.9336 g
Phosphorus, P	553.6841 mg
Folate, total	277.7199 g
Tocopherol, gamma	0.623 mg
Fatty acids, total saturated 22:1 undifferentiated	0.068 g
Lycopene	11688.6887 g
Alanine	2.115 g
Cholesterol	95.7969 mg
Valine	1.5578 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0004 g
Fatty acids, total saturated 18:2 undifferentiated	2.1152 g
Glycine	1.9823 g
Carotene, alpha	9713.0053 g
Glucose (dextrose)	17.1155 g
Fatty acids, total saturated 14:0	1.1574 g
Zinc, Zn	8.5845 mg
Isoleucine	1.3292 g
Fatty acids, total saturated 12:0	0.0683 g
Fatty acids, total polyunsaturated	2.488 g
Fatty acids, total saturated 14:1	0.381 g
Fatty acids, total polyunsaturated 17:1	0.4354 g
Leucine	2.2919 g
Tocotrienol, alpha	0.1468 mg
Vitamin A, IU	49213.8654 IU
Folate, DFE	277.7199 g
Tryptophan	0.2253 g
Vitamin C, total ascorbic acid	122.8602 mg
Phytosterols	61.5989 mg
Galactose	0.4852 g
Fatty acids, total polyunsaturated 18:1 c	0.0019 g
Fatty acids, total saturated 20:0	0.0476 g
Starch	40.6059 g
Tyrosine	0.777 g
Vitamin B-12	3.4019 g
Vitamin K (phylloquinone)	141.9751 g
Fatty acids, total saturated	15.9492 g
Histidine	0.9007 g
Fatty acids, total monounsaturated	17.5318 g
Threonine	1.7323 g
Folate, food	277.7199 g
Fatty acids, total polyunsaturated 17:0	0.4491 g
Cryptoxanthin, beta	20.4836 g
Vitamin E (alpha-tocopherol)	6.247 mg
Magnesium, Mg	161.8981 mg
Lysine	2.0957 g
Potassium, K	3487.1162 mg
Cystine	0.5357 g
Fluoride, F	408.7862 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Carrot	2 cups	104.96	24.5248	0.6144
Onion	1 cup	64	14.944	0.16
Tomato	2 cans	80.4198	17.3796	0.8936
Celery	1 cup	16.16	2.9997	0.1717
Pepper	0 teaspoon	0.7216	0.1839	0.0094
green bell pepper	3 tablespoons	0	0	0
tomato soup	1 can	165.2924	34.491	1.506
beef stew meat	1.5 1/2	673.5855	53.4106	37.6255