Vicky'S Beef Stew

1. Cover meats with flour, shake out excess.

2. oil in large pot on med-high heat.

3. cook and brown all meats (approx 7 mins) using tongs.

4. add water, tomatoes, tomato sauce, garlic, sugar, stew seasoning, veggies, salt and pepper to taste.

5. or (dump all in crock pot, cook all day on low).

6. MAKE SURE FILL WATER TO COVER ALL VEGGIES AND STUFF WHILE COOKING!

7. bring to boil, reduce covered and simmer 2 1/2-3 hours.

8. or until veggies are tender.

9. 1 tablespoon constarch with 1/4 cup water, blend well.

10. pour in to thicken the sauce IF DESIRED.

11. sprinkle with parsley, cook thoroughly.

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Nutrient	Quantity
Total fats	57.3539 g
Protein	187.5855 g
Carbohydrates	108.0715 g
Energy	1720.0641 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.9089 g
Water	1807.0636 g
Aspartic acid	1.3725 g
Calcium, Ca	1396.1959 mg
Lutein + zeaxanthin	2367.5816 g
Fiber, total dietary	17.5237 g
Carotene, beta	26245.7615 g
Niacin	15.5147 mg
Vitamin A, RAE	3305.5817 g
Arginine	0.436 g
Riboflavin	1.8122 mg
Tocopherol, beta	0.0511 mg
Glutamic acid	2.4695 g
Sodium, Na	1160.7031 mg
Fatty acids, total saturated 16:1 undifferentiated	1.289 g
Total lipid (fat)	57.3539 g
Manganese, Mn	1.2097 mg
Fructose	6.1392 g
Proline	0.2911 g
Fatty acids, total saturated 16:0	14.5168 g
Fatty acids, total saturated 8:0	0.5693 g
Sucrose	60.7534 g
Choline, total	667.5249 mg
Sugars, total	75.1192 g
Serine	0.3189 g
Fatty acids, total saturated 10:0	1.2775 g
Fatty acids, total saturated 18:0	6.5315 g
Fatty acids, total saturated 20:4 undifferentiated	0.4715 g
Vitamin B-6	2.0362 mg
Selenium, Se	155.2473 g
Ash	18.2471 g
Fatty acids, total saturated 18:1 undifferentiated	13.7148 g
Pantothenic acid	2.0325 mg
Phenylalanine	0.3407 g
Copper, Cu	2.7175 mg
Betaine	1.7794 mg
Thiamin	1.4606 mg
Retinol	693.8886 g
Methionine	0.1012 g
Iron, Fe	15.5237 mg
Carbohydrate, by difference	108.0715 g
Phosphorus, P	1897.2299 mg
Folate, total	375.6125 g
Tocopherol, gamma	0.2882 mg
Fatty acids, total saturated 4:0	1.6517 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.2085 g
Lycopene	5750.6611 g
Alanine	0.5 g
Cholesterol	584.4064 mg
Valine	0.3816 g
Fatty acids, total saturated 18:2 undifferentiated	2.298 g
Glycine	0.2831 g
Carotene, alpha	10239.3822 g
Glucose (dextrose)	6.1076 g
Fatty acids, total saturated 14:0	5.145 g
Zinc, Zn	10.7936 mg
Isoleucine	0.373 g
Fatty acids, total saturated 12:0	1.43 g
Fatty acids, total polyunsaturated	4.2948 g
Leucine	0.5206 g
Tocotrienol, alpha	0.0915 mg
Vitamin A, IU	54586.6773 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1088 g
Folate, DFE	375.6125 g
Tryptophan	0.0919 g
Vitamin C, total ascorbic acid	66.9214 mg
Phytosterols	40.0672 mg
Galactose	1.9392 g
Fatty acids, total saturated 6:0	0.9779 g
Starch	4.1184 g
Tyrosine	0.2071 g
Vitamin B-12	9.0718 g
Vitamin K (phylloquinone)	241.7608 g
Fatty acids, total saturated	33.2061 g
Histidine	0.2083 g
Fatty acids, total monounsaturated	15.7607 g
Threonine	0.712 g
Folate, food	375.6125 g
Vitamin E (alpha-tocopherol)	10.1978 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.2992 g
Magnesium, Mg	294.1964 mg
Lysine	0.4943 g
Potassium, K	4647.7214 mg
Cystine	0.2814 g
Fluoride, F	30.5139 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.25 cup	201.495	50.399	0
Oil	4 tablespoons	448.512	0	50.9338
Carrot	4	118.08	27.5904	0.6912
Potato	4	0	0	0
Tomato	1 can	40.2099	8.6898	0.4468
Celery	4	64.64	11.9988	0.6868
Parsley	1 tablespoon	1.368	0.2405	0.03
Cornstarch	1 tablespoon	30.48	7.3016	0.004
Water	1 cup	0	0	0
Tomato Sauce	1 can	0	0	0
flour	3 tablespoons	0	0	0
Garlic Clove	2 teaspoons	8.344	1.8514	0.028
salt pepper	0	806.9352	0	4.5333
yellow onion	2	0	0	0
stewing beef	2	806.9352	0	4.5333
beef seasoning	1.25 1/4	806.9352	0	4.5333