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Spanish Shredded Beef Stew Recipe
|Boneless beef chuck||1 1⁄2 Pound (Tip Or Round)|
|Water||1⁄2 Cup (8 tbs)|
|Onions||2 Medium, sliced|
|Garlic||2 Clove (10 gm), chopped|
|Olive oil/Vegetable oil||2 Tablespoon|
|Canned green chilies||4 Ounce, drained, seeded and chopped (1 Can, Reserve Liquid)|
|Tomatoes||3 Medium, chopped|
|Green peppers||2 , cut into 1/2-inch squares|
|Ground cinnamon||1⁄8 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Cuban black beans||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2448 Calories from Fat 1388
% Daily Value*
Total Fat 155 g237.8%
Saturated Fat 54.1 g270.3%
Trans Fat 0 g
Cholesterol 449 mg
Sodium 5610.2 mg233.8%
Total Carbohydrates 112 g37.3%
Dietary Fiber 26.8 g107.3%
Sugars 34.5 g
Protein 156 g311.3%
Vitamin A 88.1% Vitamin C 602.5%
Calcium 50.4% Iron 102.7%
*Based on a 2000 Calorie diet
Heat beef, water, salt, pepper and bay leaf to boiling in Dutch oven; reduce heat.
Cover and simmer until beef is tender, about 2 hours.
Remove beef from broth.
Cook and stir onions and garlic in oil until onions are tender.
Pull beef apart and into shreds.
Stir beef, onions, garlic, chilies, reserved liquid and the remaining ingredients except beans into broth.
Heat to boiling; reduce heat.
Simmer uncovered for 30 minutes.