Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 pounds beef shank cross cuts*
- 2 teaspoons salt, divided
- 6 cups water
- 1 14-1/2- to 16-ounce can tomatoes, crushed
- 1 medium onion, chopped
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 cup fresh or canned green beans, cut into 1-inch pieces
- 2/3 cup uncooked rice
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon marjoram leaves, crushed
- 1/2 teaspoon thyme leaves, crushed
- 1/4 teaspoon ground black pepper
- =
Directions
Combine beef, salt and water in 4-quart Dutch oven. Bring to a boil. Reduce heat, cover, and simmer 2 hours, or until tender and meat falls from bones. Discard bones. Skim fat from broth. Measure broth and add enough water to equal 6 cups. Return broth to Dutch oven.
Add tomatoes, onion, carrots, celery, beans, rice, garlic, Worcestershire sauce, marjoram, thyme and pepper. Bring to a boil. Reduce heat and simmer 15 to 20 minutes, or until vegetables and rice are tender.