Per serving: Calories 487; Fat 12 g (Saturated 4 g); Cholesterol 123 mg; Sodium 637 mg; Carbohydrate 37 g; Fiber 4 g; Protein 55 g
Strip the leaves from 1 sprig thyme and chop; combine with the flour, allspice, 1/2 teaspoon salt and 1/4 teaspoon white pepper in a large bowl. Add the beef and toss to coat. Put the potatoes, carrots, the remaining 2 thyme sprigs, the ginger and garlic in a 5-to-6-quart slow cooker. Add the beef, reserving any excess seasoned flour in the bowl. Whisk 1/2 cup water and the Worcestershire sauce into the reserved seasoned flour, then add to the slow cooker. Pour the tomatoes on top. Cover and cook on low 7 hours or on high 4 hours.
Add the scallions to the stew and season with salt. Divide among bowls and serve with hot sauce.
*http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-caribbean-beef-stew-recipe/index.html
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Serving Size: 1 Serving (488g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 670 | ||
Calories from Fat: 308 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.2g | 46 % | |
Saturated Fat 12g | 60 % | |
Monounsaturated Fat 15.1g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 152mg | 47 % | |
Sodium 471mg | 16 % | |
Potassium 1379.2mg | 36 % | |
Total Carbohydrate 40.6g | 12 % | |
Dietary Fiber 6.2g | 25 % | |
Sugars, other 34.4g | ||
Protein 47.3g | 68 % | |
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: 670
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