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Ethnic Cuisines

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Hearty Beef Stew - Reduced Calorie & Fat

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Nutrition Facts

Serving Size: 1 cup (245 g )
Amounts Per Serving
Calories 170
Calories from Fat 0
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Trans Fat 0g  
Cholesterol 30mg 10%
Sodium 260mg 11%
Potassium 0mg 0%
Total Carbohydrate 21g 7%
Dietary Fiber 3g 12%
Sugars 5g  
Protein 13g  
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 1 1/2 Gallons
Serving Size: 1 cup


Amount Ingredients
1/4 cup Vegetable Oil
3 lbs Beef, Round Tip Roast, 0" Trim, Large Diced
1 qt Yellow Onion, Large Diced
2 cups All-Purpose Flour
2 1/2 qts Water, Hot
3/4 cup Custom Culinary® Gold Label Low Sodium Beef Base
1 tsp Garlic Powder
1 1/2 qts Potatoes, Large Diced
1 1/4 qts Carrots, Chopped
24 oz Parsnips, Large Diced
1 1/4 qts Mushrooms, White, Large Diced
2 cups Green Peas, Frozen

Recommended Product: 0344 Gold Label Low Sodium Beef Base


  1. In a 10 qt. sauce pot, heat oil over medium high heat. Add beef and onions. Sauté until beef is evenly browned. Preheat oven to 375°F.
  2. Sprinkle flour evenly over browned meat, stirring until well blended.
  3. Add water, low sodium beef base and garlic powder, mixing well. Heat to boiling over medium high heat, stirring constantly. Remove from stove; cover tightly.
  4. Bake for 1 hour or until meat is almost tender.
  5. Add potatoes, carrots and parsnips. Cover and continue to bake another 15-20 minutes or until vegetables are tender.
  6. Add mushrooms and peas. Cover and bake 5-7 minutes.

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