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Ingredientes
- Salad oil
- 1 to 2 lbs. stew beef
- 1/2 to 1 lg. onion, minced
- 1 green pepper, minced
- 3 stalks celery, minced
- 2 tbsp. parsley
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon thyme
- 1 bay leaf
- 1 (8 ounce.) can tomato sauce
- 3 to 4 potatoes, peeled and minced
- 3 carrots, peeled and minced
- 4 c. water
- 1/4 to 1/2 c. flour
Direcciones
- Brown beef well in warm oil. Remove beef from pan. Add in onion, green pepper, and celery; saute/fry till tender (8 min). Return beef to pan. Add in 4 c. water, tomato sauce, spices, and bouillon cubes; simmer 1 1/4 hrs. Add in potatoes and carrots; simmer 1 hour more or possibly till vegetables are tender. Skim off fat. Mix flour with sufficient cool water (with a whisk) to make a smooth paste. Stir into stew to thicken.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 742g | |
| Recipe makes 4 servings | |
| Calories 366 | |
| Calories from Fat 90 | 25% |
| Total Fat 10.08g | 13% |
| Saturated Fat 4.22g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 1682mg | 70% |
| Potassium 1389mg | 40% |
| Total Carbs 57.62g | 15% |
| Dietary Fiber 9.0g | 30% |
| Sugars 9.46g | 6% |
| Protein 14.23g | 23% |
