Traditional Cuban meal. For a Northern Italian twist, serve over wide egg noodles and lightly dust cinnamon on top!
Source: Ingrid & Jorge Obregon
In a dutch oven, heat oil over medium heat. Add meat and saute until cooked through and brown, turning frequently. Add the paprika and cumin and stir to coat meat. Add the onions, garlic, green pepper, pepperoncini* and bay leaves. *A splash (tablespoon) of the pepperoncini brine is good to add. It will help tenderize the meat. Cook until onions are translucent. Season with salt, pepper and seasoning (Mrs. Dash). Stir to combine.
Add tomato sauce. Add white wine and water using empty tomato sauce can. Bring to a boil, reduce heat and cook covered for about 45 minutes.
Add potatoes, carrots and olives. Cook for about another 30-45 minutes, until potatoes and carrots are soft. (Add water or wine if stew thickens too much). Add peas about 15 minutes afterwards.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (165g) | ||
Recipe Makes: 12 Servings | ||
|
||
Calories: 156 | ||
Calories from Fat: 66 (42%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 7.3g | 10 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 36.7mg | 1 % | |
Potassium 414.1mg | 11 % | |
Total Carbohydrate 18.1g | 5 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 15g | ||
Protein 2.6g | 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: 156
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.