Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Green Beans | 1 cup (100g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Bean | 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 stewing beef, cut into 2" cubes
- 1 ounce hot pepperoni, cut into thin slices
- 4 green Onion, cut in 4" length
- 1 stalk celery, cut in 4" length
- 2 teaspoons salt
- 1 small cabbage, cut into small wedges
- 2 medium potatoes, pared and cubed
- ¼ pound fresh green beans
- 2 tablespoons cooking oil
- 2 cloves minced garlic
- 1 medium white onion, minced
- ½ cup tomato sauce
- 1 cup canned garbanzo beans
Directions
Boil beef in a big pot with just enough water to cover meat.
Let simmer until beef is tender, about 2 hours.
Remove beef from pot.
Boil broth and add potatoes. Boil for 2-3 minutes.
Add green beans and cabbage. Let simmer for 5 minutes.
In a separate smaller pot, sauté garlic and onion in hot oil.
Add beef and tomato sauce.
Simmer for 5 minutes.
Add 3 cups of the broth and bring to a boil.
Add the chickpeas.
Let simmer for 5 minutes.
Place the beef in a deep serving dish.
Arrange the vegetables around the meat.
Garnish with the chorizo slices.
Pour the tomato sauce broth over the entire dish and serve with hot rice.
Eggplant salad complements this nicely.
Serve it as a side dish.