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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 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
- =
- 1 1/2 pounds boneless beef chuck, cut into 1-inch cubes
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons flour, divided
- 2 tablespoons vegetable oil
- 2 beef bouillon cubes or equivalent base, divided
- 1 1/2 cups water
- 1 14-1/2 to 16-ounce can tomatoes (2 cups), including juice
- 2 cloves garlic, minced
- 1 teaspoon thyme leaves, crushed
- 1/2 teaspoon marjoram leaves, crushed
- 3 medium carrots, cut into 1/2-inch slices
- 2 ribs celery, cut into 1/2-inch slices
- 1 medium onion, sliced
- 3 cups hot cooked rice
- =
Directions
Sprinkle beef with salt, pepper and 1 tablespoon flour. Cook beef in oil over high heat in large heavy saucepan. Pour off fat.
Add bouillon cubes, water, tomatoes, garlic, thyme and marjoram. Cover; simmer 1 hour. Add carrots, celery and onion. Simmer 15 minutes, or until vegetables are tender.
Combine remaining 1 tablespoon flour and 2 tablespoons water; add to stew. Cook, stirring, until thickened and bubbly. Serve stew over fluffy rice. Garnish with parsley, if desired.