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Ingredientes
- 2 lbs. beef chuck, cubed
- 1/4 c. flour
- 2 tbsp. oil
- 4 c. water
- 1 (8 ounce.) can tomato sauce
- 1/4 c. onion, minced
- 1/2 teaspoon garlic pwdr
- 1 bay leaf
- 2 teaspoon salt (I do not use any salt with all the seasonings salt isn't needed)
- At least 1/4 teaspoon black pepper
- 6 med. potatoes, quartered
- 6 carrots, pared & cut into 1 inch pcs
- 3 med. onions, quartered
Direcciones
- Coat beef cubes with flour. In Dutch oven brown meat in warm oil. Add in 4 c. water, the tomato sauce, minced onion, garlic pwdr, bay leaf, salt if you like, and pepper. Bring to a boil, reduce heat. Cover and simmer about 1 1/2 hrs or possibly till meat is tender. Add in vegetables; cover and simmer about 1 more hour, or possibly till vegetables are tender. You will need to stir occasionally, so does not stick to pan. This usually thickens on it's own since beef cubes are coated with flour. My family enjoys this stew served with buttered noodles.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 365g | |
| Recipe makes 10 servings | |
| Calories 310 | |
| Calories from Fat 108 | 35% |
| Total Fat 12.07g | 15% |
| Saturated Fat 3.29g | 13% |
| Trans Fat 0.07g | |
| Cholesterol 47mg | 16% |
| Sodium 679mg | 28% |
| Potassium 875mg | 25% |
| Total Carbs 27.08g | 7% |
| Dietary Fiber 4.2g | 14% |
| Sugars 4.79g | 3% |
| Protein 23.15g | 37% |
