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Receta Beef and Vegetable Stew in Roasted Red Pepper and Jalapeno Sauce
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Ingredientes
- 2 Tbsp. canola oil
- 1 lb / 454 g stewing beef
- 2 cups beef broth
- 1 cup each, diced onions, celery and carrots
- 3 medium potatoes, peeled and cubed
- 1 roasted red bell pepper, from a jar
- 1 jalapeno, seeded and chopped
- 1 cup tomato sauce
- 2 Tbsp. Worcestershire sauce
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. molasses
- 1/2 tsp. salt
- 1 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/4 tsp. freshly ground black pepper
View Full Recipe at The Cook-a-Palooza Experience
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1767g | |
| Calories 974 | |
| Calories from Fat 278 | 29% |
| Total Fat 31.58g | 39% |
| Saturated Fat 3.09g | 12% |
| Trans Fat 0.11g | |
| Cholesterol 0mg | 0% |
| Sodium 4573mg | 191% |
| Potassium 4788mg | 137% |
| Total Carbs 157.29g | 42% |
| Dietary Fiber 24.8g | 83% |
| Sugars 48.96g | 33% |
| Protein 23.43g | 37% |
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