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Fall Stew Recipe
|Olive oil||2 Teaspoon|
|Lean boned lamb leg/Lean boned chuck roast||3⁄4 Pound, cut into 1-inch cubes|
|Chopped vidalia/Other sweet onion||1 Cup (16 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Chopped carrot||3⁄4 Cup (12 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Cubed baking potato||1 1⁄2 Cup (24 tbs)|
|Peeled chopped rutabaga||1 Cup (16 tbs)|
|Peeled chopped turnip||1 Cup (16 tbs)|
|Canned low salt chicken broth/8 cups homemade chicken stock||73 1⁄2 Ounce (Seven 10 1/2 Ounce Each Cans)|
|Chopped plum tomato||1⁄2 Cup (8 tbs)|
|Chopped zucchini||1⁄2 Cup (8 tbs)|
|Chopped fresh cilantro||1⁄4 Cup (4 tbs)|
|Dried oregano||1 Teaspoon|
|Ground cumin||1 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 2100 Calories from Fat 701
% Daily Value*
Total Fat 78 g120%
Saturated Fat 31.7 g158.7%
Trans Fat 0 g
Cholesterol 258.5 mg
Sodium 2171.4 mg90.5%
Total Carbohydrates 211 g70.4%
Dietary Fiber 31 g123.9%
Sugars 53.3 g
Protein 128 g256.3%
Vitamin A 381.7% Vitamin C 341.3%
Calcium 71.2% Iron 121.4%
*Based on a 2000 Calorie diet
Add onion, celery, carrot, and garlic; saute 5 minutes.
Add wine, and cook 3 minutes, stirring frequently.
Add potato and next 5 ingredients; bring to a boil.
Reduce heat to medium; cook 1 hour and 20 minutes or until Vegetables are tender.
Add tomato and remaining ingredients; cook an additional 10 minutes.
Discard bay leaves.