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Puerto Rican Beef Stew

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Submitted by Stefani

YIELD

6 servings

PREP

20 min

COOK

1 hrs

READY

2 hrs

Ingredients

3 45
TABLESPOONS ML VEGETABLE OIL
1 ½ 680.4
POUNDS G STEWING BEEF
cut into 1 1/2 inch pieces
1 1
LARGE LARGE ONIONS
chopped
3 3
LARGE LARGE GARLIC CLOVES
chopped *
1 15
TABLESPOON ML PARSLEY LEAVES
fresh, chopped
4 4
EACH EACH THYME SPRIGS
fresh, or 1 teaspoon dried, crumbled *
4 4
EACH EACH BAY LEAVES *
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
29 838.1
OUNCES ML/G BEEF STOCK
2 473
CUPS ML RED WINE
dry *
4 4
LARGE LARGE POTATOES
cut lengthwise into quarters
3 large
CARROTS
cut into 3/4 inch pieces *
½ 226.8
POUND G GREEN BEANS
trimmed and halved
1 1
X X PARSLEY LEAVES
fresh, chopped, for garnish *

Directions

Heat oil in heavy large pot or Dutch oven over high heat.

Add beef in batches and brown.

Using slotted spoon, transfer beef to bowl.

Add onion and garlic to pot and sauté 5 minutes.

Add parsley, thyme, bay leaves and flour.

Stir 2 minutes.

Gradually mix in broth and wine. Return beef to pot and bring mixture to boil.

Reduce heat to medium-low and simmer uncovered 45 minutes.

Add potatoes and carrots to stew.

Simmer until meat and vegetables are tender, stirring occasionally, about 30 minutes.

Add green beans and simmer until bea ns are tender and gravy is slightly thickened, about 10 minutes.

Transfer stew to large bowl.

Garnish with chopped parsley and serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 796g (28.1 oz)
Amount per Serving
Calories 914 43% from fat
 % Daily Value *
Total Fat 44g 68%
Saturated Fat 15g 73%
Trans Fat 0g
Cholesterol 148mg 49%
Sodium 558mg 23%
Total Carbohydrate 24g 24%
Dietary Fiber 8g 32%
Sugars g
Protein 113g
Vitamin A 9% Vitamin C 59%
Calcium 9% Iron 39%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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