Directions:
- Cut beef into 1-inch cubes. Place meat, onion, garlic, bay leaves, and 1/3 cup water in a 5- to 6-quart pan. Bring to a boil over high heat, cover, reduce heat to medium, and boil 20 minutes. Uncover and boil over high heat, stirring often, until juices evaporate and a dark brown film forms in pan, 10 to 15 minutes.
- Add broth, 1/3 cup sherry, and almonds; stir to release brown film from pan. Return to a boil. Cover, reduce heat, and simmer 1 hour. Add olives. Cover and simmer until beef is tender when pierced, 10 to 15 minutes longer.
- If more than 1 cup liquid is in pan, boil, uncovered, over high heat until reduced to 1 cup. Mix 1/3 cup sherry with cornstarch. Add to pan; stir until boiling. Pour into a bowl; sprinkle with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 35200.09 Kcal (147376 kJ) | ||
| Calories from fat | 16367.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1818.66g | 2798% | |
|---|---|---|---|
| Cholesterol | 1926.37mg | 642% | |
| Sodium | 2480.75mg | 103% | |
| Potassium | 26246.74mg | 558% | |
| Total Carbs | 3480.13g | 1160% | |
| Sugars | 428.98g | 1716% | |
| Dietary Fiber | 306.76g | 1227% | |
| Protein | 1417.57g | 2835% | |
| Vitamin C | 3195.8mg | 5326% | |
| Vitamin A | 40.1mg | 1338% | |
| Iron | 291.1mg | 1617% | |
| Calcium | 1954.8mg | 195% | |
| Amount Per 100 g | |||
| Calories | 2386.38 Kcal (9991 kJ) | ||
| Calories from fat | 1109.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 123.3g | 2798% | |
|---|---|---|---|
| Cholesterol | 130.6mg | 642% | |
| Sodium | 168.18mg | 103% | |
| Potassium | 1779.39mg | 558% | |
| Total Carbs | 235.93g | 1160% | |
| Sugars | 29.08g | 1716% | |
| Dietary Fiber | 20.8g | 1227% | |
| Protein | 96.1g | 2835% | |
| Vitamin C | 216.7mg | 5326% | |
| Vitamin A | 2.7mg | 1338% | |
| Iron | 19.7mg | 1617% | |
| Calcium | 132.5mg | 195% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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