Recipe by Pam Anderson
"This hearty, rich, tender stew is a meal in itself. Serve with a crusty bread to complete this dish."
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chuck roast, cut into 1 1/2-inch cubes
olive oil, plus extra, if necessary
Salt and ground black pepper
onions, cut into chunks
dried thyme leaves
1 (16 ounce) can
celery stalks, cut into chunks
carrots, peeled and cut into small chunks
red boiling potatoes, cut into bite-size chunks
1 (10 ounce) package
frozen green peas, thawed
* Percent Daily Values are based on a 2,000 calorie diet.
Rich Beef Vegetable Stew
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 383
** Calories from Fat: 179
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