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Ingredientes
- 1 1/2 pound lean beef chuck, cubed
- 2 teaspoon oil
- 1 pound can tomatoes
- 1/2 c. cooking wine
- 1 beef bouillon cube
- 1 1/2 teaspoon salt
- 1/2 teaspoon basil
- 1/4 teaspoon garlic salt
- 1/4 teaspoon pepper
- 1 sm. bay leaf
- 8 sm. white onions, frzn
- 8 young (sm.) carrots, peeled & quartered
- 1 tbsp. cornstarch
- 1/4 c. water
Direcciones
- Place meat in pot. Add in tomatoes, wine, bouillon cube and seasonings. Cover and simmer 45 min. Add in onions and carrots. Cover and cook 45 min longer or possibly till meat and vegetables are tender.
- Blend cornstarch and water. Stir into stew mix and cook, stirring frequently till thickened. Remove bay leaf. Serve over rice verte.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 346g | |
| Recipe makes 6 servings | |
| Calories 308 | |
| Calories from Fat 119 | 39% |
| Total Fat 13.24g | 17% |
| Saturated Fat 4.01g | 16% |
| Trans Fat 0.04g | |
| Cholesterol 59mg | 20% |
| Sodium 980mg | 41% |
| Potassium 722mg | 21% |
| Total Carbs 18.63g | 5% |
| Dietary Fiber 3.9g | 13% |
| Sugars 7.77g | 5% |
| Protein 27.18g | 43% |
