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Spicy Beef Casserole Recipe
|Lean beef stew meat||2 Pound, cubed|
|Flour||1⁄4 Cup (4 tbs)|
|Chili powder||2 Teaspoon|
|Shortening/Oil||1⁄4 Cup (4 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Canned tomatoes||1 Pound|
|Burgundy/Red dinner wine||3⁄4 Cup (12 tbs)|
|Rice||1 1⁄4 Cup (20 tbs)|
|Canned whole kernel corn||12 Ounce|
Serving size: Complete recipe
Calories 3444 Calories from Fat 1141
% Daily Value*
Total Fat 128 g197.2%
Saturated Fat 45.2 g226.1%
Trans Fat 6.7 g
Cholesterol 413.2 mg
Sodium 5143.9 mg214.3%
Total Carbohydrates 302 g100.7%
Dietary Fiber 27 g107.9%
Sugars 27 g
Protein 234 g467.1%
Vitamin A 130.3% Vitamin C 105.2%
Calcium 56.7% Iron 143.9%
*Based on a 2000 Calorie diet
Brown in shortening.
Add onion and brown lightly, stirring frequently.
Stir in any of flour mixture remaining from dredging meat.
Add garlic, tomatoes and Burgundy.
Cover and simmer for 1 hour and 30 minutes to 2 hours or until meat is tender.
Steam or boil rice.
Drain corn, if necessary and heat with butter.
Turn beef mixture into serving dish and spoon corn into a circle on top.
Mound rice in center