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Ozark Mountains Stew

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Submitted by jcharuk

YIELD

8 servings

PREP

30 min

COOK

2 hrs

READY

3 hrs

Ingredients

5 1.2
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
1 15
TABLESPOON ML PAPRIKA
1 5
TEASPOON ML CHILI POWDER
2 1E+1
TEASPOONS ML SALT
3 45
TABLESPOONS ML LARD
2 2
EACH EACH ONIONS
sliced
1 1
CLOVE CLOVE GARLIC
minced
28 809.2
OUNCES ML/G TOMATOES, CANNED
3 45
TABLESPOONS ML CHILI POWDER
1 15
TABLESPOON ML CINNAMON
1 5
TEASPOON ML CLOVES
ground
1 5
2 473
CUPS ML POTATOES
chopped
2 473
CUPS ML CARROTS
chopped

Directions

Combine flour, paprika, salt and the one teaspoon of chili powder.

Dredge beef cubes in the flour mixture and brown in hot lard in Dutch oven.

Add onion and garlic and cook until soft.

Add tomatoes, chili powder, cinnamon, cloves and red peppers.

Cover and simmer two hours.

Add potatoes and carrots and cook until vegetables are tender (about 45 minutes).

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 202g (7.1 oz)
Amount per Serving
Calories 132 40% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 1643mg 68%
Total Carbohydrate 6g 6%
Dietary Fiber 5g 18%
Sugars g
Protein 7g
Vitamin A 136% Vitamin C 30%
Calcium 8% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber
 

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