Seasoned beef stewed with winter vegetables and lemon peel.
Yield: 24 servings
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1. Coat beef with seasoned flour. In stew pot, brown beef and onions in hot oil to sear all sides of beef. Add water or broth and parsley, bay leaves, thyme, rosemary, salt and pepper; cover and simmer until beef is almost tender, about 1-1/2 hours.
|Beef Round, Bottom, Heel-Out (IMPS/NAMP 170A)||6 pounds|
|Seasoned flour||3/4 cup|
|Onions, sliced||1 1/2 pounds|
|Vegetable oil||1/4 cup|
|Beef broth||3 quarts|
|Parsley sprigs||1 ounce|
|Whole bay leaves||3|
|Fresh thyme leaves||3 tablespoons|
|Dried thyme||1 tablespoon|
|Fresh rosemary leaves, chopped||1 1/2 tablespoons|
|Dried rosemary||1 1/2 teaspoons|
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2. Add vegetables to stew pot. Simmer until just tender. Taste and correct seasonings.
|Winter vegetables, cut into wedges or rounds||9 pounds|
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3. For each serving: Slice 3 ounces beef and arrange in broad, shallow bowl with 6 ounces cooked vegetables. Ladle about 3 ounces broth over all. Garnish with parsley and lemon peel.
NOTE: For winter vegetables, choose from the following: carrots, turnips, parsnips, potatoes, rutabagas.
|Parsley|| as needed|
|Grated lemon peel|| as needed|
Nutrition information per serving: 316 calories; 10 g fat(3 g saturated fat; 3 g monounsaturated fat); 79 mg cholesterol; 792 mg sodium; 25 g carbohydrate; 4.8 g fiber; 33 g protein; 11.1 mg niacin; 0.7 mg vitamin B6; 1.7 mg vitamin B12; 3.7 mg iron; 34.6 mg selenium; 5.5 mg zinc; 140.4 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.