Try this Syrian Beef Stew on Rice recipe, or contribute your own.
Suggest a better descriptionPAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 400 F. OVEN 350 F. OVEN 1. PLACE AN EQUAL QUANTITY OF MEAT IN EACH PAN. 2. COMBINE SALT, PEPPER, GARLIC, CINNAMON, ALLSPICE, AND BROWN SUGAR; SPRINKLE AN EQUAL QUANTITY OVER MEAT IN EACH PAN. 3. COOK IN 400 F OVEN, ABOUT 1 HOUR. 4. ADD 1 GAL WATER TO EACH PAN. COVER; SIMMER 1 1/2 HOURS IN 350 F OVEN. 5. ADD AN EQUAL QUANTITY OF BEANS, ONIONS, AND TOMATOES TO MEAT IN EACH PAN STIR TO COMBINE. COVER; SIMMER 1 TO 1 1/2 HOURS OR UNTIL BEANS ARE TENDER. 6. BLEND CORNSTARCH AND WATER TO MAKE A SMOOTH PASTE. SLOWLY ADD HALF OF CORNSTARCH MIXTURE TO INGREDIENTS IN EACH PAN. BLEND THOROLUGHLY. COOK 5 OR UNTIL THICKENED. 7. PREPARE 1 RECIPE FOR STEAMED RICE (RECIPE NO. E00500). 8. SERVE STEW OVER 3/4 CUP RICE. NOTE: 1. IN STEP 2, 30 LB BEEF, POT ROAST DICED IN 1 TO 1 1/2 INCH PIECES MAY BE USED. TRIM BEEF TO REMOVE EXCESS FAT AND GRISTLE. NOTE: 2. IN STEP 5, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB ONIONS CUT INTO WEDGES. NOTE: 3. IN STEP 5, 1 LB (1-NO. 10 CN) CANNED DEHYDRATED UNCOOKED GREEN BEANS OR 1 LB 10 OZ (1-NO. 2 1/2 CN) CANNED DEHYDRATED COMPRESSED GREEN BEANS OR 12 LB 10 OZ (2-NO. 10 CN) CANNED GREEN BEANS MAY BE USED. PREPARE DEHYDRATED GREEN BEANS ACCORDING TO INSTRUCTIONS ON CONTAINER. DRAIN REHYDRATED OR CANNED BEANS BEFORE ADDING TO MEAT MIXTURE; REDUCE COOKING TIME TO 45 MINUTES. NOTE: 4. IN STEPS 3 THROUGH 7, A STEAM-JACKETED KETTLE, A TILTING FRY PAN OR ROASTING PANS (18 BY 24 INCHES) ON TOP OF RANGE CAN BE USED TO BROWN AND COOK MEAT AND VEGETABLE MIXTURE. NOTE: 5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A02500. Recipe Number: L02600 SERVING SIZE: 1 1/4 CUPS From the
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Serving Size: 1 Serving (346g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 79 | ||
Calories from Fat: 5 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 9.6mg | 0 % | |
Potassium 279.8mg | 7 % | |
Total Carbohydrate 19.3g | 6 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 14.1g | ||
Protein 2.4g | 3 % | |
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: 79
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