Recipe by Stan
"I decided to use this very good base recipe and add something to it. Great cold weather dinner with a loaf of crusty bread and a glass of red wine."
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ground black pepper
boneless beef chuck, cut into 1-inch cubes
1 1/4 cups
1 (10.75 ounce) can
condensed tomato soup
potatoes, peeled and diced
1 (7 ounce) can
whole kernel corn, drained
1 (4.66 ounce) container
beef stock concentrate (such as Knorr® Homestyle Stock
1 (4.5 ounce) can
mushroom stems and pieces, drained
carrots, cut into 1-inch pieces
celery, coarsely chopped
1 (.4 ounce) packet
dry vegetable soup mix (such as Knorr®)
1 1/2 cups
beef stock, or as needed
* Percent Daily Values are based on a 2,000 calorie diet.
Oven Beef and Potato Stew
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 156
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