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Continental Stew Pot Recipe
|Boneless meat||1 Kilogram, cut into 1 1/2 cubes|
|Ginger garlic paste||1 1⁄2 Teaspoon|
|Button onions||10 , peeled|
|Celery stalks||4 , chopped into large pieces|
|Bay leaves||2 (Tej Pattas)|
|Carrots||4 , cut into even pieces|
|French beans||3 , cut into even pieces|
|Green peas||100 Gram, shelled|
|Potatoes||8 Small, peeled|
|Parsley||1 Tablespoon, chopped|
Calories 862 Calories from Fat 300
% Daily Value*
Total Fat 34 g51.9%
Saturated Fat 16.1 g80.6%
Trans Fat 0 g
Cholesterol 129 mg
Sodium 1497.5 mg62.4%
Total Carbohydrates 81 g27%
Dietary Fiber 12.2 g48.9%
Sugars 11 g
Protein 62 g123.1%
Vitamin A 242.3% Vitamin C 151.1%
Calcium 11.4% Iron 25.8%
*Based on a 2000 Calorie diet
Heat 3 tbs ghee in a thick pan and brown meat.
Add ginger-garlic paste and chopped onion.
When meat is well-browned, lift it out.
Add remaining ghee to the pan, add button onions, bay leaves and celery and cook covered for 5 mins., put back meat, add crumbled soup cube, vinegar and 3 cups hot water, stir well all ingredients and bring to a boil.
Lower flame, cover pan and simmer for about 3/4 hour.
Add carrots, french beans, peas and potatoes to the stewpot.
If there is any seasoned flour left, add this also, mixed with a little water.
Bring to a boil and simmer over low flame till meat and vegetables are done.
Sprinkle with chopped parsley and serve with thick slices of bread.