Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Water | 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 stew meat, cubed
- 2 tablespoons vegetable oil
- 1 onion , chopped
- 2 cloves of garlic , minced
- 6 green New Mexican chiles , roasted and peeled
- 2 potatoes , peeled and diced
- 3–4 cups water
- ¼ teaspoon dried oregano
- 1 cup chopped celery
- 15 oz canned corn
Directions
Heat the oil in a skillet . Add the beef cubes, and brown on all sides. Transfer the browned meat to a stock pot.
Add the onions to the skillet, and sauté until they are browned.
Add the garlic to the onions, and cook for an additional couple of minutes.
Transfer the garlic and onions to the stock pot with the meat.
Add all the remaining ingredients. Bring to a boil , then reduce the heat and simmer for 1–2 hours or until the meat is very tender.