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Add a photoBeef stew simmered with tomatoes, pimentos, and red wine
Ingredientes
- 1.2 lbs beef sliced for stews
- 2 medium-sized Yukon gold potatoes sliced and quartered
- 13 carrots sliced
- 5 stalks celery
- 1/3 medium red onion sliced and diced
- 2 garlic cloves peeled, crushed, and sliced
- 5 stalks celery stems only diced
- 1 14.5 oz can Italian tomatoes
- 1 4-oz. bottle pimentos
- 1/2 cup red drinking wine (I used pinot noir but cabernet or zinfandel will do as well)
- 3 tablespoons Kosher salt
- 2 tablespoons fish sauce
- 1 tablespoon Ponzu sauce
- 1 teaspoon freshly ground pepper
- 1/2 teaspoon crushed bayleaf
- 1 1/2 teaspoons Italian seasoning
- 3 tablespoons olive oil
Direcciones
- Heat olive oil in a frying pan.
- Saute onions, garlic, celery, potatoes, and carrots and brown beef. Add 3 tablespoons Kosher salt and sprinkle with freshly ground pepper.
- Transfer contents to medium sized crockpot. Add tomatoes (including juice), strained pimentos, red wine, fish sauce, ponzu sauce, bayleaf, italian seasoning and mix.
- Simmer on high for 5-6 hours. Adjust seasonings for salt and pepper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 458g | |
| Recipe makes 4 servings | |
| Calories 478 | |
| Calories from Fat 285 | 60% |
| Total Fat 31.82g | 40% |
| Saturated Fat 9.95g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 80mg | 27% |
| Sodium 6238mg | 260% |
| Potassium 1230mg | 35% |
| Total Carbs 23.23g | 6% |
| Dietary Fiber 6.8g | 23% |
| Sugars 11.82g | 8% |
| Protein 25.91g | 41% |
