Soup
Winter beef stew
PrepPr10 minCookCk1 h 30 minTotalTot1 h 40 minServesSrv6-8Ca:PCa:P1:9.4
Ingredients
- 3-4 lbs (1½-2 kg) beef stew meat, cut into 1½-inch cubes
- Pickling salt and pepper to taste
- 4-5 Tbsp coconut oil (92°F/33°C) and butter (combined)
- 1-2 qts (1-2 L) beef stock
- 2-4 medium carrots, peeled and sliced
- 2-4 potatoes, peeled and cubed
Directions
- Season beef cubes with pickling salt and pepper.
- Melt 4-5 tablespoons of combined coconut oil and butter in a large Dutch oven over medium to high heat.
- Sauté the beef until lightly browned.
- Pour off most of the fat, leaving the browned bits on the bottom.
- Add beef stock and bring to a boil.
- Cover, reduce heat to low, and simmer slowly for 1½ hours. (Optionally, add vegetables now for well-cooked texture.)
- Add carrots and potatoes, then cook for an additional 30 minutes or until soft.
Contribution
By Dodie AndersonNutrition Facts
Per serving (1 of 7). Does not change when you scale ingredients.
- Calories 732.0999999999999
- Total Fat 309.7g
- Saturated Fat 119.5g
- Polyunsaturated Fat 57.9g
- Monounsaturated Fat 83.2g
- Cholesterol 1508.2 mg
- Sodium 1684.3 mg
- Carbohydrate 99.5g
- Fiber 15.5g
- Sugar 13.8g
- Protein 457.1g
- Calcium 316.5 mg
- Phosphorus 2968.8 mg
- Ca:P ratio 1:9.4
- Vitamin A 2502.1 mcg
- Vitamin C 12.7 mg
- B1 (Thiamin) 2 mg
- B2 (Riboflavin) 5.5 mg
- B3 (Niacin) 72.4 mg
- B5 (Pantothenic) 16 mg
- B6 3.8 mg
- Folate 127 mcg
- B12 4 mcg
- Copper 2.3 mg
- Zinc 49.5 mg
- Selenium 346.1 mcg
