Emprimir
Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 2 lb Stew meat or possibly other lean beef, in 1-inch cubes
- 2 Tbsp. Oil
- 1/4 c. Flour
- 2 quart Water, adjust as required
- 4 x Beef bouillon cubes
- 1 Tbsp. Parsley, dry or possibly equivalent fresh
- 2 tsp Worcestershire sauce
- 1 tsp Kitchen bouquet, if you like, for color
- 2 x Ribs celery, more as desired
- 1 lb Carrots
- 2 med Onions, quartered
- 2 lb Potatoes Salt & pepper to taste
Direcciones
- Heat oil in large pot and brown beef; after meat is browned, add in flour and stir to coat and continue browning to desired color. Stir continuously after adding flour to avoid burning. Add in water, salt, bouillon cubes, Worcestershire, parsley and kitchen bouquet (if used) and simmer till barely fork tender, approximately 2 hrs. (Depends on cut of meat used.)
- Add in additional water if too thick.
- Add in celery, carrots and onions; bring back to a boil and simmer 5 min.
- Add in potatoes, salt and pepper and cook till potatoes are done, about 15 min.
- If broth is to thin, thicken with a small amount of flour/water paste.
- Great served with hot biscuits or possibly cornbread.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 677g | |
| Recipe makes 8 servings | |
| Calories 624 | |
| Calories from Fat 76 | 12% |
| Total Fat 8.48g | 11% |
| Saturated Fat 2.05g | 8% |
| Trans Fat 0.09g | |
| Cholesterol 23mg | 8% |
| Sodium 1335mg | 56% |
| Potassium 2275mg | 65% |
| Total Carbs 116.2g | 31% |
| Dietary Fiber 11.4g | 38% |
| Sugars 8.33g | 6% |
| Protein 21.25g | 34% |
