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Beef Stew with Capers and Olives

 

51

Yield

8

servings

Prep

20

min

Cook

60

min

Ready

90

min

Trans-fat Free, Low Carb
 

Ingredients

cup currants
dried
¼ cup vegetable oil
1 cup onions
chopped
1 tablespoon garlic
mined
1 cup green bell peppers
cup pimento stuffed green olives
*
3 ½ cups capers
drained
*
3 tablespoons white vinegar
¼ teaspoon cinnamon
*
¼ teaspoon cloves
ground
*
1 each bay leaves
*
1 x red hot pepper sauce
dash
*
2 pounds beef, round steak
or chuck, ground
3 cups tomatoes
and

Directions

  1. Place the currants in a bowl and cover with warm water. Set aside to soak.

  2. Meanwhile, heat half the oil in a kettle and add the onion, garlic and green pepper.

Cook, stirring, until wilted. Add the olives, capers, vinegar, cinnamon, cloves, bay leaf and tabasco sauce to taste.

Cook, stirring occasionally, about 10 min.

  1. While the vegetable mixture is cooking, heat the remaining oil in a skillet and add the meat. Cook, breaking up the meat with the side of a metal spoon to prevent lumps, until the meat loses its red color.

  2. Add the meat to the vegetable mixture and stir to blend.

  3. Drain the currants and add them.

  4. Add the tomatoes. Cook, stirring often, about 45 min.

Skim off the fat as it rises to the surface during cooking.

  1. Serve hot with freshly cooked rice.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 237g (8.4 oz)
Amount per Serving
Calories 23041% of calories from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 177mg 7%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 7%
Sugars g
Protein 54g
Vitamin A 13% Vitamin C 57%
Calcium 4% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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