Try this Beef Stew #5 recipe, or contribute your own.
Suggest a better descriptionFrom: beck4@pipeline.com (Eileen & Bob Holze) Date: Sat, 13 Apr 1996 11:42:27 -0400 Recipe By : Elizabeth Powell Season flour with salt and pepper to taste. Dredge meat in flour. In a large soup kettle, brown meat in hot olive oil. Add sugar, celery, parsley, garlic, bay leaf, tomatoes, bouillon, and tomato paste. Bring to a boil, reduce heat, and simmer one hour. Taste and season with additional salt and pepper, or herbs of your choice, if desired. Add carrots and potatoes and continue to simmer until vegetables are tender. Add onions and simmer until onions are tender. NOTES : This is a flavorful, but not highly seasoned stew. Additions may include herbes fines, wine, or your choice of spice/herb combinations. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER MC-RECIPE DIGEST V1 #41 From the MasterCook recipe list. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (1197g) | ||
Recipe Makes: 4 | ||
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Calories: 972 | ||
Calories from Fat: 434 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 48.2g | 64 % | |
Saturated Fat 18.6g | 93 % | |
Monounsaturated Fat 21.5g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 161mg | 50 % | |
Sodium 2493.6mg | 86 % | |
Potassium 2926.9mg | 77 % | |
Total Carbohydrate 85.2g | 25 % | |
Dietary Fiber 13.6g | 54 % | |
Sugars, other 71.6g | ||
Protein 52.5g | 75 % | |
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: 972
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