Stew
1. In a large resealable plastic bag, combine the flour, salt and 1/4 teaspoon pepper. Add meat, a few pieces at a time, and shake to coat. In a Dutch oven, brown meat in oil and butter. Add onion and garlic; cook and stir for 2-3 minutes. Stir in the carrots, celery, water, bay leaves, bouillon, thyme and remaining pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.
2. Stir in pumpkin. Return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat and pumpkin are tender. Discard bay leaves.
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Serving Size: 1 Serving (255g) | ||
Recipe Makes: 9 | ||
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Calories: 394 | ||
Calories from Fat: 265 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.4g | 39 % | |
Saturated Fat 8.2g | 41 % | |
Monounsaturated Fat 14.4g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 66.9mg | 21 % | |
Sodium 258.5mg | 9 % | |
Potassium 565.7mg | 15 % | |
Total Carbohydrate 11.7g | 3 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 10.3g | ||
Protein 20.5g | 29 % | |
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: 394
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