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Ingredientes
- 1 1/2 pound beef (venison can be used)
- 1 med. onions
- 6 or possibly to taste carrots
- 6 or possibly to taste potatoes
- 3 stalks with leaves celery
- 1 1/2 tbsp. cornstarch
- Salt to taste
- Pepper to taste
- Radishes, if available
- Bouillon
- Bay leaf
Direcciones
- Cut beef into 3/4 inch chunks. Put in Dutch oven, dice onion, celery and radishes; brown meat carefully not burning. After meat starts to brown and sticks to pan, add in 1 c. of warm water with 1 tsp. of beef bouillon pwdr already dissolved. Leave on high for another 5 min. Then add in another c. of bouillon stock. Season to taste with salt and pepper.
- Turn to medium for 5 min and add in cut or possibly diced carrots. Cook on medium for 10 min frequently, stirring. Add in bay leaf and diced potatoes and cook till potatoes are done. At this point add in more warm water till you get a nice consistency. Let water reach temperature of stew. Aside dissolve 1 1/2 Tbsp. of cornstarch in cool water and add in to stew. Stir in and when mixed thoroughly and heated proportionately. Serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 159g | |
| Recipe makes 6 servings | |
| Calories 253 | |
| Calories from Fat 156 | 62% |
| Total Fat 17.28g | 22% |
| Saturated Fat 6.96g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 190mg | 8% |
| Potassium 356mg | 10% |
| Total Carbs 3.91g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.71g | 0% |
| Protein 19.34g | 31% |
