| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | 1 | Servings | ||
INGREDIENTS
| 1 | T | Vegetable oil |
| 1 | c | Chopped onion |
| 1 | Clove garlic, minced | |
| 2 | T | Vegetable oil |
| 2 1/2 | lb | Chuck or round beef, cut |
| into 2" cubes | ||
| 1 | 10 1/2-oz condensed beef | |
| broth | ||
| 2 | c | Water |
| 1 | Bay leaf | |
| 1 1/2 | t | Salt |
| 1/4 | t | Pepper |
| 1 | T | Worcestershire sauce |
| 6 | Carrots, pared and cut into | |
| 2" pieces | ||
| 18 | White onions, peeled | |
| 1 | c | Celery pieces |
| 1 | T | Flour |
| 1/4 | c | Water |
INSTRUCTIONS
Heat 1 tbsp oil in large kettle. Saute chopped onion and garlic until soft; remove and reserve. Heat 2 tbsp oil in kettle; brown meat well on all sides. Add onion mixture, beef broth, 2 c. water, bay leaf, salt, pepper and Worcestershire sauce. Bring to boiling; lower heat and simmer 1 1/2 hours or until meat is almost tender. Add carrots, onions, and celery; simmer 30-35 minutes longer or until vegetables and meat are tender. Remove bay leaf. Thicken broth with 1 tbsp flour mixed to a smooth paste with 1/4 c. water. Serves 6-8. Posted to EAT-L Digest by Shawn Zehnder Lea <slea@HIGHTOWERSERVICES.COM> on Dec 11, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 5772
Calories From Fat: 4012
Total Fat: 445.3g
Cholesterol: 1186.3mg
Sodium: 9747.5mg
Potassium: 5902.9mg
Carbohydrates: 101.5g
Fiber: 19g
Sugar: 43.1g
Protein: 321.8g