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Boiled Beef

Taste.of.Spain's picture
  Navy beans/Chickpeas 2 Cup (32 tbs)
  Olive oil 1⁄4 Cup (4 tbs)
  Chicken 4 (Backs, Necks, And Wings)
  Chuck roast 3 Pound
  Water 2 Cup (32 tbs)
  Onions 2
  Carrots 4
  Parsnips 4
  Potatoes 4
  Salt 1 Tablespoon
  Peppercorns 2
  Bay leaf 1
  Fried garlic croutons 1 Cup (16 tbs)

Cover beans with water.
Soak overnight; drain.
Heat oil in large Dutch oven.
Add chicken and roast; fry until browned.
Add beans.
Add enough water to cover meat and beans; heat to boiling.
Reduce heat to simmer; cook 2 1/2 to 3 hours.
While meat and beans are simmering, clean and slice vegetables.
Add vegetables and spices to stew.
Simmer 1 to 2 hours or until meat is tender and falls apart when touched.

Recipe Summary

Main Dish

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 7402 Calories from Fat 2847

% Daily Value*

Total Fat 317 g487.9%

Saturated Fat 87.7 g438.5%

Trans Fat 0 g

Cholesterol 1873.9 mg624.6%

Sodium 8205.3 mg341.9%

Total Carbohydrates 404 g134.6%

Dietary Fiber 102.6 g410.6%

Sugars 57.2 g

Protein 719 g1437.7%

Vitamin A 850.5% Vitamin C 434.6%

Calcium 111.1% Iron 353.8%

*Based on a 2000 Calorie diet

Boiled Beef Recipe