| Ingredient | Desc | Serving Size |
Ingredient | Desc | Serving Size |
|---|---|---|---|---|---|
| Onion, raw | sliced | 1 1/2 cup | Tomato puree | can | 1/2 cup |
| Pepper, red or cayenne | 1/2 tsp | Salsa | 1 cup | ||
| Kidney bean, canned | all types | 1 cup | Chili powder | 1 tsp | |
| Beef round, eye of | trim to 0" fat | 6 oz | Basil, dried | ground | 1 tsp |
| Broth, Beef | 1 can | Currypowder | 1/2 tsp | ||
| Olive oil | extra virgin | 3 tsp | Oregano | ground | 1 tsp |
Dietary Fiber
45%
15%
16%
20%
Calories
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Sugars
Protein
Vitamin A
Vitamin C
Calcium
Nutrition Information
Amount Per Serving
Serving Size: 1/2 of recipe (625g)
Servings: 1
430
110
13g
3g
14%
50mg
1,850mg
77%
13 g
38 g
30%
30%
40%
Iron
14%
43g
% Percent Dailly Values are baed on a 2,000 calorie diet
11g
Beef and Bean
Stew
Stew
Number of Servings:
Calories Per Serving:
2
428
34-39-26
PCF Ratio:
Cooking Instructions
In sauce pan cook beans and onion in 2 tsp of oil until tender, then add tomato puree, sauce beef broth, spices and salsa. Continue to cook vegetable mixture under medium heat until hot. While the vegetables are cooking, in non stick pan add remaining oil and stir fry beef until cooked. Add beef to vegetables and simmer for 5 minutes. Place equal amounts on 2 plates and serve.
(always drain and rinse canned beans before using)
(always drain and rinse canned beans before using)
Single Serving Comment:
1/2 of recipe
James Krider, MD . 760-242-1234
18182 HWY 18, Suite 105
Apple Valley, CA 92307