Directions:
- In a large saucepan, cook meat in 1 tablespoon butter until browned; drain and set meat aside. In same saucepan, saute the celery, onion and garlic with remaining butter until tender. Stir in the tomatoes, 3/4 cup water, salt, oregano, pepper and reserved meat. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
- Stir in beans and parsley. Return to a boil. Reduce heat; cover and simmer for about 30 minutes longer or until meat and beans are tender. Combine cornstarch and remaining water until smooth. Gradually stir into stew. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 516.31 Kcal (2162 kJ) | ||
| Calories from fat | 307.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.21g | 53% | |
|---|---|---|---|
| Cholesterol | 135.97mg | 45% | |
| Sodium | 1047.59mg | 44% | |
| Potassium | 555.1mg | 12% | |
| Total Carbs | 16.01g | 5% | |
| Sugars | 2.82g | 11% | |
| Dietary Fiber | 3.59g | 14% | |
| Protein | 33.42g | 67% | |
| Vitamin C | 8.2mg | 14% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.8mg | 5% | |
| Calcium | 83.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 129.82 Kcal (544 kJ) | ||
| Calories from fat | 77.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.6g | 53% | |
|---|---|---|---|
| Cholesterol | 34.19mg | 45% | |
| Sodium | 263.4mg | 44% | |
| Potassium | 139.57mg | 12% | |
| Total Carbs | 4.03g | 5% | |
| Sugars | 0.71g | 11% | |
| Dietary Fiber | 0.9g | 14% | |
| Protein | 8.4g | 67% | |
| Vitamin C | 2.1mg | 14% | |
| Iron | 0.2mg | 5% | |
| Calcium | 21mg | 8% | |
* 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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