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Beef and Walnut Stew

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  Stewing beef 1 Pound (450 Gram)
  Carrots 4 Large
  Walnut halves 2 Ounce (50 Gram)
  Canned tomato and onion 13 1⁄4 Ounce (Cook In Sauce, Homepride, 376 Gram)
  White bread slice 3

Preheat oven to 190°C/375°F/Gas Mark 5.
Cut the beef into 2.5 cm/1 inch cubes.
Peel and slice the carrots.
Place the beef, carrots and walnuts in a large casserole.
Pour over the Tomato and Onion Cook-in-Sauce, stirring well.
Cover, place in the oven and cook for 1 1/2 to 2 hours, until the meat is tender.
Alternatively cook in a pressure cooker for 15 minutes at high pressure, following the manufacturer's instructions.
Toast the bread.
Remove the crusts and cut into small squares.
Remove the casserole from the oven or transfer the stew from the pressure cooker to a warm serving dish.
Sprinkle the top with croutons and serve hot with fresh vegetables.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1368 Calories from Fat 531

% Daily Value*

Total Fat 63 g96.5%

Saturated Fat 13.7 g68.7%

Trans Fat 0 g

Cholesterol 240 mg80%

Sodium 2026.4 mg84.4%

Total Carbohydrates 94 g31.5%

Dietary Fiber 20.3 g81.3%

Sugars 15.1 g

Protein 105 g210.9%

Vitamin A 1015% Vitamin C 87.2%

Calcium 27.8% Iron 63.3%

*Based on a 2000 Calorie diet


Beef And Walnut Stew Recipe