|Beef stew meat||1⁄2 Pound, cut in 1/4 inch cubes|
|Water||2 Cup (32 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Garlic powder||1 Dash|
|Ground nutmeg||1 Dash|
|Ground ginger||1 Dash|
|Ground cloves||1 Dash|
|Evaporated milk||5 1⁄3 Ounce (1 Can, 2/3 Cup)|
|Canned tomatoes||8 Ounce, cut up (1 Can)|
|Finely chopped peanuts||1⁄2 Cup (8 tbs)|
In 2-quart casserole, combine meat, water, onion, salt, pepper, garlic powder, nutmeg, ginger, cloves, and paprika.
Cook, covered, at HIGH till boiling, about 8 to 10 minutes.
Then cook at MEDIUM (5) for 50 minutes or till meat is tender, stirring occasionally.
Slowly blend milk into cornstarch; stir into soup.
Cook at HIGH for 3 to 4 minutes or till slightly thickened and bubbly, stirring after each minute.
Gradually add undrained tomatoes, stirring constantly.
Stir in peanuts.
Cook at HIGH 1 minute.
Serving size: Complete recipe
Calories 1387 Calories from Fat 806
% Daily Value*
Total Fat 89 g136.2%
Saturated Fat 24.3 g121.7%
Trans Fat 0 g
Cholesterol 223 mg74.3%
Sodium 2798.1 mg116.6%
Total Carbohydrates 63 g21.1%
Dietary Fiber 11.9 g47.5%
Sugars 24.4 g
Protein 90 g180.5%
Vitamin A 48.1% Vitamin C 60.2%
Calcium 63.2% Iron 38.2%
*Based on a 2000 Calorie diet