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Nutrition Facts
Serving Size 347 g
(Approx. 6 Servings)
Amount Per Serving
Calories 420 Calories From Fat 130
% Daily Value*
Total Fat 14 g 22%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 95 mg 32%
Sodium 940 mg 39%
Total Carbohydrate 49 g 16%
Dietary Fiber 2 g 8%
Sugars 117 g
Protein 24 g
Vitamin A 50% Iron 15%
Vitamin C 25% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Beef Stew with Vegetables and Jalapeño Cornbread
Prep Time
10 minutes
Cook Time
8 hours
Total Time
8 h 10 m
6  People


Recipe makes 6 Servings

1 Lb stew meat
2 cup(s) beef broth
9 Oz H-E-B Pot Roast Cooking Sauce
12 Oz potato medley
1 cup(s) H-E-B Frozen Peas and Carrots
1 Lb H-E-B Bakery Jalapeño Cornbread
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In a pot, at least 4 quarts, over medium-high heat brown stew meat about 7 to 10 minutes or until well browned. Season to taste with salt and pepper.
Once browned reduce heat to medium-low. Add broth, cooking sauce, potato medley and frozen peas and carrots. Simmer about 2 hours or until tender.
Preheat oven about 20 minutes before serving.
Warm cornbread according to package directions.
Chef's Note: If desired, use a cornstarch slurry to thicken stew.


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