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Suggest a better descriptionBoil some water in a large saucepan, sufficient to cover the meat and have approx 1" left above. Put in the chopped (large chunks) meat, lower heat to keep the stew simmering, put in the chopped/diced carrots and parsnips, add herbs, salt and pepper to taste, leave simmer for a while (say 20 mins). Add the peeled whole potatoes and some stock/soup mixture or cornflour to thicken, keep the mixture simmering and stir occasionally, after about 1hr from start-time taste and check the potatoes. If it tastes ok then its done. Remember the best stews are left on for a long time 1 1/2 hrs or more. Contributed by: Desmond P. ODonoghue (8614903@ul.ie) Recipe By : "Aine.McManus"
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Serving Size: 1 Serving (2637g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1445 | ||
Calories from Fat: 21 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 236mg | 8 % | |
Potassium 8041.4mg | 212 % | |
Total Carbohydrate 329.2g | 97 % | |
Dietary Fiber 47.1g | 189 % | |
Sugars, other 282.1g | ||
Protein 37.1g | 53 % | |
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: 1445
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