Directions:
- In a large skillet, over medium heat, add the vegetable oil. Season the beef with salt and pepper. Toss the beef with the flour. When the oil is hot, add the meat and cook until the meat is browned, about 6 to 8 minutes, stirring occasionally. Add the onions, celery and 1 tablespoon of garlic and continue to cook until the vegetables are wilted and golden about six minutes. Season the mixture with salt and pepper. Deglaze the pan with the stock, scraping the browned particles away from the pan. Add the potatoes and carrots. Bring the liquid to a boil and reduce to a simmer, cover and cook for 1 1/2 to 2 hours or until the meat is very tender. Stirring occasionally. Add the remaining 2 teaspoons of minced garlic. Reseason the stew if necessary.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1194.13 Kcal (5000 kJ) | ||
| Calories from fat | 635.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 70.65g | 109% | |
|---|---|---|---|
| Cholesterol | 404.89mg | 135% | |
| Sodium | 1303.28mg | 54% | |
| Potassium | 1569.74mg | 33% | |
| Total Carbs | 20.41g | 7% | |
| Sugars | 4.99g | 20% | |
| Dietary Fiber | 3.83g | 15% | |
| Protein | 110.94g | 222% | |
| Vitamin C | 8.2mg | 14% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 3mg | 17% | |
| Calcium | 121.9mg | 12% | |
| Amount Per 100 g | |||
| Calories | 195.93 Kcal (820 kJ) | ||
| Calories from fat | 104.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.59g | 109% | |
|---|---|---|---|
| Cholesterol | 66.43mg | 135% | |
| Sodium | 213.84mg | 54% | |
| Potassium | 257.56mg | 33% | |
| Total Carbs | 3.35g | 7% | |
| Sugars | 0.82g | 20% | |
| Dietary Fiber | 0.63g | 15% | |
| Protein | 18.2g | 222% | |
| Vitamin C | 1.4mg | 14% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.5mg | 17% | |
| Calcium | 20mg | 12% | |
* 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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