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“I love pot roast, but since I live alone, I find it easier to cook stew meat,” Roberta Young writes from San Diego, California. “I cook 3 pounds of lean beef stew meat or a roast I cut up myself…whatever’s on sale. Then I make my recipe for Beef Stew Mix (recipe also in Recipe Finder), divide it up in three containers and freeze. You can alter the seasonings, if you wish.” Roberta uses one portion of the versatile mix to make hearty Vegetable Beef Stew.
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Nutrition Facts: 1-1/2 cups equals 448 calories, 14 g fat (5 g saturated fat), 116 mg cholesterol, 877 mg sodium, 38 g carbohydrate, 5 g fiber, 41 g protein.
Vegetable Beef Stew published in Cooking for 2 Fall 2006, p64
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