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Suggest a better description1. DRAIN BEEF. 2. PLACE BEEF, PEPPER AND GARLIC IN STEAM-JACKETED KETTLE OR STOCK POT. 3. ADD WATER, TOMATOES, THYME AND BAY LEAVES. BRING TO A BOIL; REDUCE HEAT. 4. ADD CARROTS TO BEEF MIXTURE. COVER; SIMMER 15 MINUTES. 5. ADD CELERY, ONIONS AND POTATOES TO BEEF MIXTURE. STIR TO MIX. COVER; SIMMER 20 MINUTES OR UNTIL VEGETABLES ARE TENDER. REMOVE BAY LEAVES. 6. THICKEN GRAVY, IF DESIRED. COMBINE FLOUR AND WATER. ADD TO STEW WHILE STIRRING; COOK 5 MINUTES OR UNTIL THICKENED. NOTE: 1. IN STEP 4, 9 LB 12 OZ FRESH CARROTS A.P. WILL YIELD 8 LB CARROT RINGS. NOTE: 2. IN STEP 5, 5 LB 8 OZ FRESH CELERY A.P. WILL YIELD 4 LB CELERY CUT INTO 1 INCH PIECES; 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB ONIONS CUT IN QUARTERS. NOTE: 3. IN STEP 5, 6 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11000. NOTE: 4. IN STEP 5, 12 LB 5 OZ FRESH WHITE POTATOES A.P. YIELD 10 LB POTATOES CUT INTO 1 TO 1 1/2 INCH PIECES. NOTE: 5. ONE D-LADLE MAY BE USED. SEE RECIPE NO. A04000. Recipe Number: L17200 SERVING SIZE: 1 CUP (8 1 From the
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Serving Size: 1 Serving (320g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 135 | ||
Calories from Fat: 23 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 3 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 219.1mg | 8 % | |
Potassium 464.3mg | 12 % | |
Total Carbohydrate 25.9g | 8 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 22.4g | ||
Protein 2.8g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 135
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