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Navy Bean Stew


1 large onion, chopped
2 cup of chopped celery stalk
1 cup of chopped carrot
2 pounds of russet potatoes, diced
1 pound of great northern beans (any white bean can be substituted)
1 pound of lean stew meat, diced into bite size pieces.
1/4 pound of butter
salt & pepper to taste


Preheat oven to 375 degrees. Place all items, except butter in large stock pot and add enough water to cover. Bring to a boil over high heat. Cover and place in oven for 2-3 hours or until beans and meat are tender. Stir every 30 minutes or so and add water as necessary. Remove from oven and add butter, salt and pepper.

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Nutritional Information
Per Serving

327 calories; 11 g fat; 9 g fiber; 23g protein

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