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Ingredientes
- 1 x Beef chuck or possibly pot roast, 3 1/2 lbs. Salt & pepper to taste
- 1/3 c. Extra virgin olive oil
- 1 c. Water
- 1 lrg Yellow onion peeled & sliced
- 2 x Cloves garlic, peeled & crushed
- 1 x Green bell pepper, cored, seeded & minced
- 1 c. Tomato sauce
- 1 tsp Salt
- 1 x Bay leaf
- 1/2 c. Dry white wine
Direcciones
- Rub salt & pepper into the meat. Heat a large covered frying pan or possibly stove-top casserole, add in a bit of the oil & brown the meat well on both sides then add in about 1 c. of the water. Cover & simmer 2 hrs (till very tender) - if the pan dries out add in more water. Allow the meat to cold, covered, in the pan juices.
- Remove the meat from pan and debone and shred the meat.
- Reheat the pan& add in remaining oil. Saute/fry the onion & garlic till clear.
- Add in green pepper & saute/fry for a few min more. Add in the remaining ingredients, along with the shredded meats & juices. Cover & simmer on low heat for 15 to 20 min more.
- Serve with yellow rice (see recipe) and salad
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 117g | |
| Recipe makes 8 servings | |
| Calories 117 | |
| Calories from Fat 84 | 72% |
| Total Fat 9.49g | 12% |
| Saturated Fat 1.4g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 457mg | 19% |
| Potassium 176mg | 5% |
| Total Carbs 4.78g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.43g | 2% |
| Protein 1.56g | 2% |
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