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Beef And Vegetable Stew

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  Boneless beef stew meat 2 Pound
  Bay leaf 1
  Cumin seed 1⁄2 Teaspoon
  Peppercorns 6
  Garlic 1 Clove (5 gm)
  Cider vinegar 1 Teaspoon
  Salt 2 Teaspoon
  Cold water 3 Cup (48 tbs)
  Potatoes 2 Medium
  Carrots 2 Large
  Celery ribs 4 (Long)
  Corn ears 4 , cut into 2 inch lengths
  Chopped onion 1⁄2 Cup (8 tbs)
  Diced tomatoes 1⁄2 Cup (8 tbs) (Fresh)
  Saffron 1⁄4 Teaspoon
  Oregano 1⁄2 Teaspoon
  Shelled peas 1 Cup (16 tbs) (Fresh)

Trim excess fat from meat and cut into 1- to 1 1/2-inch pieces.
Place in saucepan with bay leaf, cumin seed, peppercorns, garlic, vinegar, salt, and water; cover.
Cook slowly for 1 hour, or until meat is almost tender.
Peel and cut potatoes and carrots into strips 1/2 inch by 1/4 inch in length.
Add to meat.
Cut celery into 1/2-inch pieces.
Add to mixture with corn, onion,.and tomatoes.
Cook for 15 to 20 minutes, or until vegetables are tender.
Dissolve saffron in 1 teaspoon water.
Add to mixture with oregano and peas.
Cook for 5 to 10 minutes, pierce pieces of corn ears with plastic toothpicks or corn holders to serve with stew.

Recipe Summary

Side Dish

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 403 Calories from Fat 82

% Daily Value*

Total Fat 9 g14.2%

Saturated Fat 2.9 g14.4%

Trans Fat 0 g

Cholesterol 100 mg33.3%

Sodium 787.6 mg32.8%

Total Carbohydrates 44 g14.6%

Dietary Fiber 7.1 g28.4%

Sugars 8.2 g

Protein 40 g80%

Vitamin A 94.6% Vitamin C 56.8%

Calcium 5.8% Iron 12.5%

*Based on a 2000 Calorie diet

Beef And Vegetable Stew Recipe