Directions:
- Shake beef with flour and salt in a paper bag.
- Brown in fat, or oil.
- Place in a 4 quart dutch oven and cover with water and tomatoe sauce.
- Simmer 2 hours.
- Place garlic and all the herbs on a square of cheesecloth and tie tightly. Add to the dutch oven along with the potatoes, celery, and peas.
- Melt butter with sugar in skillet, add onions and carrots. Cook on medium heat stirring until well glazed.
- Add to meat mixture.
- Cook until the vegies are tender; check every 30 minutes however this could take 1 -2 hours.
- Remove herb bag.
- Place in refridgerator overnight.
- Reheat in oven at 350 until heated through about 20-30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 164.22 Kcal (688 kJ) | ||
| Calories from fat | 87.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.75g | 15% | |
|---|---|---|---|
| Cholesterol | 12.37mg | 4% | |
| Sodium | 624.92mg | 26% | |
| Potassium | 266.01mg | 6% | |
| Total Carbs | 15.92g | 5% | |
| Sugars | 4.56g | 18% | |
| Dietary Fiber | 2.54g | 10% | |
| Protein | 4.16g | 8% | |
| Vitamin C | 5.1mg | 8% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1.9mg | 10% | |
| Calcium | 41.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 81.61 Kcal (342 kJ) | ||
| Calories from fat | 43.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.84g | 15% | |
|---|---|---|---|
| Cholesterol | 6.15mg | 4% | |
| Sodium | 310.56mg | 26% | |
| Potassium | 132.19mg | 6% | |
| Total Carbs | 7.91g | 5% | |
| Sugars | 2.27g | 18% | |
| Dietary Fiber | 1.26g | 10% | |
| Protein | 2.07g | 8% | |
| Vitamin C | 2.5mg | 8% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.9mg | 10% | |
| Calcium | 20.5mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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