Beef stew with carrot and potato
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
16 oz Beef, top sirloin 2 serving Anaheim Pepper, 1 Raw Pepper (by ARNIE77) 6 oz Onion, sweet, raw 6 medium (2-1/4" to 3-1/4" dia.) Potato, raw 28 oz Canned Tomato, Crushed, 28oz (by DB81024) 1.5 cup Tomato Sauce 1.5 tsp Himalayan Pink Salt (by WJHUNTER) 2 tsp Garlic powder 1.5 tsp black pepper, coarse or cracked or ground (by CHUCKLES0719) 5 cup (8 fl oz) Water, tap 8 1tsp Grapeseed Oil 4 cup, diced Celery, cooked
I started off by chopping everything to size you can make your pieces any size you want to.
After that I added some oil to a 5 quart cooking pot to heat and once that reached temp I browned the beef chucks and browned them in small batches and removed them to a bowl to the side after that I added some more oil and sauteed the celery onion and my peppers I used Anaheim but any pepper you have on hand or that you like will work just as well once those vegetables cooked down a little and started to get translucent a bit I added crushed tomatoes in puree and and a can of plain tomato sauce then threw in the carrots and potatoes then added salt pepper and garlic powder and enough water make sure things were well covered put the lid on and let it cook on medium heat covered stirring as needed for about 2 or so hours until the carrots got slightly tender then lowered the heat to a little above a simmer and gave it another hour for the carrot and potatoes to become fully tender
Serving Size: Makes about 10 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user AMATUS831.
After that I added some oil to a 5 quart cooking pot to heat and once that reached temp I browned the beef chucks and browned them in small batches and removed them to a bowl to the side after that I added some more oil and sauteed the celery onion and my peppers I used Anaheim but any pepper you have on hand or that you like will work just as well once those vegetables cooked down a little and started to get translucent a bit I added crushed tomatoes in puree and and a can of plain tomato sauce then threw in the carrots and potatoes then added salt pepper and garlic powder and enough water make sure things were well covered put the lid on and let it cook on medium heat covered stirring as needed for about 2 or so hours until the carrots got slightly tender then lowered the heat to a little above a simmer and gave it another hour for the carrot and potatoes to become fully tender
Serving Size: Makes about 10 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user AMATUS831.
Nutritional Info Amount Per Serving
- Calories: 271.4
- Total Fat: 7.8 g
- Cholesterol: 40.3 mg
- Sodium: 406.7 mg
- Total Carbs: 33.5 g
- Dietary Fiber: 6.4 g
- Protein: 18.7 g
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