* Exported from MasterCook *
Recipe By : Judith van den Broek
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon vegetable oil
2 pounds beef, stewing -- (1 kg) cut in
2 inch (1 cm) cubes
1 onion -- chopped
6 stalks celery -- sliced
1 can tomatoes -- (19 oz/540mL) diced
1 cup beef stock -- (250mL)
5 tablespoons tomato paste
2 tablespoons chili powder -- to taste (25mL)
1 teaspoon ground cumin -- to taste (5mL)
1 teaspoon dried oregano -- to taste (5mL)
3/4 teaspoon salt -- to taste (4mL)
1 sweet red pepper -- chopped
Crockpot: In a large, nonstick skillet, heat the vegetable
oil over medium-high heat. Brown meat in batches until
browned on all sides. Transfer the meat to an 18 to 24-cup
(4.5 to 6 L) slow-cooker or crockpot.
Combine the remaining ingredients and pour them over the meat.
Cover and cook on low for 8 to 10 hours, or until the meat and
vegetables are tender.
Stovetop: Brown the meat in the vegetable oil in a Dutch oven
until it is browned on all sides. Add the remaining ingredients
and stir to combine and blend.
Cover and simmer over medium-low heat for 1 to 1 1/2 hours,
or until the meat is tender. Increase heat to medium and cook
for an additiona l5 minutes
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Per Serving (excluding unknown items): 324 Calories; 16g
Fat (45.5% calories from fat); 34g Protein; 10g Carbohydrate;
3g Dietary Fiber; 83mg Cholesterol; 881mg Sodium. Exchanges:
0 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat
