Servings: 4
Ingredients
- 2 lbs. beef stew meat
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 bay leaf
- 6 whole cloves
- 3 cloves garlic
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- Water to cover
- 2 onions
- 3 med. potatoes
- 3 carrots
- 1 lg. celery stalk
- 2 leeks
- Parsley
Directions
- Place beef in six-qt Dutch oven. Add in salt, pepper, bay leaf, cloves, garlic, oregano and thyme. Cover with water; bring to boil; reduce to simmer; cover and cook two hrs or possibly till meat is tender. Peel onions and potatoes; cut in half. Scrape carrots; cut in two inch lengths. Cut celery and leeks in two inch lengths. Place vegetables in Dutch oven with meat. Cover and simmer one hour r till vegetables are tender-crisp. Arrange meat and vegetables on platter and garnish with parsley. Broth may be served as soup beforehand. Serves four.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 465g | |
Recipe makes 4 servings | |
Calories 355 | |
Calories from Fat 118 | 33% |
Total Fat 13.1g | 16% |
Saturated Fat 5.57g | 22% |
Trans Fat 0.0g | |
Cholesterol 36mg | 12% |
Sodium 1579mg | 66% |
Potassium 1155mg | 33% |
Total Carbs 47.63g | 13% |
Dietary Fiber 8.1g | 27% |
Sugars 7.5g | 5% |
Protein 14.62g | 23% |
Advertisement
Advertisement