Cowboy stew
- Number of Servings: 6
Ingredients
4 medium Carrots, raw 10.6 oz Potato (Publix Baking Potatoes) Medium Potato 2 small Turnips 0.25 tsp Salt 0.25 tsp Pepper, black 4.5 tbsp Ketchup, Heinz 0.5 can (6 oz) Tomato Paste 1 tomato Red Ripe Tomatoes 1 tsp Lea & Perrins, Worcestershire Sauce 8 fl oz Regular Coffee, brewed from grounds 1.5 cup (8 fl oz) Water, tap 0.05 cup Flour, white 1 tbsp Parsley 2 medium slices, cooked (raw product packed 20/lb) Bacon, pork, microwaved Beef sirloin roast
Cut roast into 1 inch pieces. Mix flour, salt and pepper. Sprinkle beef pieces with mix. Sauté bacon in Dutch oven. Remove and drain; crumble. Add tb oil to Dutch oven. Saute beef pieces for about 5 minutes. Remove. Sauté chopped onion till slightly browned. Add back beef pieces, carrot, turnip, coffee, water, ketchup, tomato paste. Cook for about an hour. Add potatoes and tomatoes. Cook another hour. Spoon into bowl. Top with parsley and crumbled bacon.
Serving Size: 6 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user AHOYTX.
Serving Size: 6 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user AHOYTX.
Nutritional Info Amount Per Serving
- Calories: 109.8
- Total Fat: 1.3 g
- Cholesterol: 3.3 mg
- Sodium: 439.2 mg
- Total Carbs: 22.3 g
- Dietary Fiber: 3.1 g
- Protein: 3.8 g
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