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Ingredientes

Cost per recipe $5.58 view details
  • 1 x Boneless Chuck Roast (2 Pounds), Cut into 1/2" cubes
  • 1 Tbsp. Veg. oil
  • 1 lrg Onion, Minced
  • 4 c. Water
  • 1 tsp Seasoned salt
  • 1/2 tsp Pepper
  • 2 tsp Salt, optional (up to 3)
  • 5 med Potatoes peeled, and cut into 1/2" cubes (up to 6)
  • 5 med Carrots, cut into 1/4" slices
  • 1 med Rutabaga, peeled, and cut into 1/2" cubes (Note: We used a Turnip)
  • 1 c. Sliced celery (1/2" pcs)
  • 1/2 med Head of cabbage, finely sliced
  • 1/3 c. All purpose flour
  • 2 tsp Browning sauce (Note: We used Kitchen Bouquet)

Direcciones

  1. Anne Heinonen, Howell, Michigan.
  2. Yield: 8 servings. Diabetic Exchangesincluded.
  3. In a Dutch Oven over medium high heat, brown meat in oil. Add in onion, water, seasoned salt, pepper, and salt if you like; bring to a boil. Reduce heat; cover and simmer for 2 hrs. Add in vegetables; cover and simmer for 30 min or possibly till the meat and vegetables are tender. Combine flour, cool water, and browning sauce. Stir into stew; bring to a boil, stirring constantly. Boil for 1 minute.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 2673g
Calories 1257  
Calories from Fat 186 15%
Total Fat 21.09g 26%
Saturated Fat 3.5g 14%
Trans Fat 0.35g  
Cholesterol 23mg 8%
Sodium 7409mg 309%
Potassium 5889mg 168%
Total Carbs 240.33g 64%
Dietary Fiber 38.7g 129%
Sugars 45.15g 30%
Protein 35.22g 56%
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