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Beef And Vegetable Stew Recipe
|Boneless beef stew meat||2 Pound|
|Cumin seed||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm)|
|Cider vinegar||1 Teaspoon|
|Cold water||3 Cup (48 tbs)|
|Celery ribs||4 (Long)|
|Corn ears||4 , cut into 2 inch lengths|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Diced tomatoes||1⁄2 Cup (8 tbs) (Fresh)|
|Shelled peas||1 Cup (16 tbs) (Fresh)|
Calories 403 Calories from Fat 82
% Daily Value*
Total Fat 9 g14.2%
Saturated Fat 2.9 g14.4%
Trans Fat 0 g
Cholesterol 100 mg
Sodium 787.6 mg32.8%
Total Carbohydrates 44 g14.6%
Dietary Fiber 7.1 g28.4%
Sugars 8.2 g
Protein 40 g80%
Vitamin A 94.6% Vitamin C 56.8%
Calcium 5.8% Iron 12.5%
*Based on a 2000 Calorie diet
Place in saucepan with bay leaf, cumin seed, peppercorns, garlic, vinegar, salt, and water; cover.
Cook slowly for 1 hour, or until meat is almost tender.
Peel and cut potatoes and carrots into strips 1/2 inch by 1/4 inch in length.
Add to meat.
Cut celery into 1/2-inch pieces.
Add to mixture with corn, onion,.and tomatoes.
Cook for 15 to 20 minutes, or until vegetables are tender.
Dissolve saffron in 1 teaspoon water.
Add to mixture with oregano and peas.
Cook for 5 to 10 minutes, pierce pieces of corn ears with plastic toothpicks or corn holders to serve with stew.