Crock Pot Stew

Ingredients:

  • 2lbs of Stew Meat
  • 700 grams of Fingerling potatoes
  • 600 grams of Carrots
  • 2 – 14.5 ounce cans of diced tomatoes
  • 32 ounces of Chicken broth (subsite water or other broths)
  • 375 grams of Onions
  • 16 ounces of diced green chilies mild (4-4 ounce cans)
  • 2 TBSN Olive oil
  • Spices (optional but make yummy)
  • Salt (sprinkle over)
  • 0.5 TBSN Pepper
  • 3-4 TBNS Parsley (fresh or dry, use more for fresh)
  • 3 Bay leaves

    Instructions:

  • Chop all veggies
  • Open all cans
  • Toss all in a Crockpot
  • Cook on high for 6 hours or low for 10-12
    Hand-eye Servings:

  • Ladies have 2 soup ladles (2 cups)
  • Gentleman have 4 soup ladles (4 cups)

    Nutrient Information:

  • “1“serving is 145 grams weight on scale
  • 97 calories
  • Protein 12 grams
  • Carbohydrates 9 grams
  • Fat 2 grams
  • Fiber 2 grams

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