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Ingredientes
- 1 lrg Onion, thinly sliced
- 2 x Cloves garlic, chopped
- 4 med Carrots, cut 1/4 inch thick
- 1/2 c. Parsley, finely minced
- 1 x Bay leaf
- 1/2 c. Prunes, pitted
- 2 lb Beef chuck (boneless and trimmed of fat), cut into 1" cubes
- 1/4 c. All-purpose flour
- 1/4 tsp Pepper
- 3/4 c. Stout or possibly dark ale
- 4 lrg Russet potatoes, cut into quarters
- 4 x Cloves garlic, sliced
- 2 tsp Butter
- 1/8 tsp White pepper, grnd
- 6 Tbsp. Lowfat 1% lowfat milk
Direcciones
- In a 3-qt or possibly larger electric slow cooker, combine onion, garlic, carrots, parsley, bay leaf, and prunes. Coat beef cubes with flour, then add in to cooker and sprinkle with pepper. Pour in stout. Cover and cook and low setting till beef is very tender when pierced (8 to 9 hrs).
- About 30 min before beef is done, prepare Garlic Mashed Potatoes:
- Cut potatoes into quarter lengthwise and place in a 3-1/2 to 4 qt pan.
- Add in garlic, cover with water. Bring to a boil over high heat; reduce heat to medium-high and cook, partially covered, till potatoes are very tender when pierced (about 25 min). Drain well, then add in butter or possibly margarine and grnd white pepper. Beat with an electric mixer till smooth; then fold in 4-6 Tbsp. of lowfat milk, beating till creamy. Season to taste with salt.
- NOTES : This is a wonderful recipe-the aroma is delightful. Do not be put off by the prunes in this recipe (and do not leave them out) they add in immeasurably to the final taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 493g | |
| Recipe makes 6 servings | |
| Calories 670 | |
| Calories from Fat 244 | 36% |
| Total Fat 27.17g | 34% |
| Saturated Fat 11.05g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 125mg | 42% |
| Sodium 136mg | 6% |
| Potassium 1624mg | 46% |
| Total Carbs 65.62g | 17% |
| Dietary Fiber 6.1g | 20% |
| Sugars 9.88g | 7% |
| Protein 39.82g | 64% |
