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5 Hour Stew

5 Hour Stew

Soup

INGREDIENTS

  • 2 pounds USDA select boneless rump roast
  • 2 cups carrots, sliced
  • 2 cups potatoes, cubed
  • 2 cups celery, chopped
  • 2 cups onion, chopped
  • 2 cups V8 juice + 4 cups water
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons each sugar and salt
  • 2 bay leaves
  • 3 tablespoons minute tapioca
"

INSTRUCTIONS

  1. Cut roast into 1-inch cubes
  2. Mix all ingredients together in large oven-proof casserole.
  3. Bake at 250 degrees for 5 hours. Remove bay leaves and serve.
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NOTES

Makes 8 servings Nutrition Information 280 calories, 9 grams fat, 70 mg cholesterol, 821 mg sodium, 23 grams carbohydrate, 3 grams fiber, 26 gram protein

NUTRITION INFORMATION

SERVES: 8
SERVING SIZE: 8
CALORIES: 280
FAT: 9 g
CARBOHYDRATES: 23 mg
SODIUM: 821 mg
FIBER: 3 g
PROTEIN: 26 g
CHOLESTEROL: 70 mg

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