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Spanish Shredded Beef Stew

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  Boneless beef chuck 1 1⁄2 Pound (Tip Or Round)
  Water 1⁄2 Cup (8 tbs)
  Salt 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Bay leaf 1
  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
  Vinegar 1 Tablespoon
  Ground cinnamon 1⁄8 Teaspoon
  Ground cloves 1⁄8 Teaspoon
  Cuban black beans 1 Cup (16 tbs)

Cut beef into 1 1/2-inch pieces.
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.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

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 mg149.7%

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

Spanish Shredded Beef Stew Recipe