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Ingredientes
- 2 lbs. beef stew meat
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 bay leaf
- 6 whole cloves
- 3 cloves garlic
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- Water to cover
- 2 onions
- 3 med. potatoes
- 3 carrots
- 1 lg. celery stalk
- 2 leeks
- Parsley
Direcciones
- Place beef in six-qt Dutch oven. Add in salt, pepper, bay leaf, cloves, garlic, oregano and thyme. Cover with water; bring to boil; reduce to simmer; cover and cook two hrs or possibly till meat is tender. Peel onions and potatoes; cut in half. Scrape carrots; cut in two inch lengths. Cut celery and leeks in two inch lengths. Place vegetables in Dutch oven with meat. Cover and simmer one hour r till vegetables are tender-crisp. Arrange meat and vegetables on platter and garnish with parsley. Broth may be served as soup beforehand. Serves four.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 465g | |
| Recipe makes 4 servings | |
| Calories 355 | |
| Calories from Fat 118 | 33% |
| Total Fat 13.1g | 16% |
| Saturated Fat 5.57g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 1579mg | 66% |
| Potassium 1155mg | 33% |
| Total Carbs 47.63g | 13% |
| Dietary Fiber 8.1g | 27% |
| Sugars 7.5g | 5% |
| Protein 14.62g | 23% |
