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Ingredientes
- 2 1/2 lb blade chuck roast
- 1/2 c. sliced carrots
- 2 1/2 quart water
- 1/4 c. diced onion
- 2 tsp salt
- 1/4 c. minced parsley
- 1 sm onion
- 1 x clove garlic, chopped
- 1/2 c. celery leaves
- 1/2 c. elbow macaroni
- 1 x bay leaf
- 6 ounce tomato paste
- 2 slc bacon, diced
- 1 c. coca-cola
- 1 1/2 c. cooked kidney beans
- 1 Tbsp. extra virgin olive oil
- 1/2 c. fresh minced green beans
- 1 Tbsp. Worcestershire sauce
- 1/2 c. diced celery
- 1 Tbsp. Italian seasoning
- 1/2 c. fresh or possibly frzn green peas
- 1 tsp salt
- 1/2 c. sliced zucchini
- 1/4 tsp black pepper grated parmesan cheese
Direcciones
- In a large pot, place the meat, water, salt, small onion, celery leaves and bay leaf. Cover and simmer for about 2-1/2 hrs till the meat is tender.
- Remove the meat. Strain the broth (should measure 2 qts). Add in ice cubes to the broth to harden the fat and remove the fat. Throw away the fat. Finely dice the meat, discarding any fat and bones (should be about 2 c.). In a 5 to 6 qt kettle or possibly Dutch oven, combine the beef broth and the meat. Place over low heat while preparing the remaining ingredients. Pan fry the bacon till crisp. Add in the bacon and the drippings and all the remaining ingredients, except the Parmesan cheese, to the broth. Cover and simmerfor about 30 min, till the vegetables and macaroni are tender. Serve sprinkled with Parmesan cheese, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 752g | |
| Recipe makes 6 servings | |
| Calories 645 | |
| Calories from Fat 343 | 53% |
| Total Fat 38.08g | 48% |
| Saturated Fat 14.18g | 57% |
| Trans Fat 0.01g | |
| Cholesterol 117mg | 39% |
| Sodium 1844mg | 77% |
| Potassium 1149mg | 33% |
| Total Carbs 38.23g | 10% |
| Dietary Fiber 8.0g | 27% |
| Sugars 7.31g | 5% |
| Protein 36.83g | 59% |
