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Chuckwagon Stew

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Recipe

 
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
2 ½ pounds beef
cubes, (5 cups)
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2 tablespoons all-purpose flour
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1 tablespoon paprika
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1 teaspoon chili powder
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2 teaspoons salt
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3 tablespoons lard
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2 x onions
sliced
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1 x garlic
clove, minced
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28 ounces tomatoes, canned
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3 tablespoons chili powder
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1 tablespoon cinnamon
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1 teaspoon cloves
ground
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½ teaspoon red pepper flakes
crushed
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2 cups potatoes
chopped
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2 cups carrots
chopped
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Ingredients

Amount Measure Ingredient Features
1.1 kg beef
cubes, (5 cups)
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3E+1 ml all-purpose flour
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15 ml paprika
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5 ml chili powder
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1E+1 ml salt
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45 ml lard
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2 x onions
sliced
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1 x garlic
clove, minced
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809.2 ml/g tomatoes, canned
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45 ml chili powder
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15 ml cinnamon
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5 ml cloves
ground
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2.5 ml red pepper flakes
crushed
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473 ml potatoes
chopped
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473 ml carrots
chopped
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Directions

Coat beef in a mixture of flour, paprika, 1 teaspoon chili powder and salt.

Brown in hot fat in a large Dutch oven.

Add onion and garlic and cook until soft.

Then add tomatoes, chili powder, cinnamon, cloves and peppers.

Cover and simmer 2 hrs.

Add potatoes and carrots and cook until vegetables are done, about 45 mins.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 415g (14.6 oz)
Amount per Serving
Calories 67056% from fat
 % Daily Value *
Total Fat 42g 64%
Saturated Fat 16g 81%
Trans Fat 0g
Cholesterol 168mg 56%
Sodium 1176mg 49%
Total Carbohydrate 7g 7%
Dietary Fiber 6g 22%
Sugars g
Protein 107g
Vitamin A 181% Vitamin C 35%
Calcium 10% Iron 44%
* based on a 2,000 calorie diet How is this calculated?
 

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