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Shuqiao S.: "I used 2 lbs of meat and maybe 2 /3 of the vegeta…" Read More
9Ingredients
75Minutes
480Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. chuck roast (cubed, seasoned with salt and pepper)
- 1 onion (diced)
- 2 large potatoes (quartered into 1 inch quarters)
- 3 large carrots (sliced into thick rounds)
- 3 celery stalks (cut into 2 inch long pieces, it's not in the photo because I didn't have any on hand but traditionally, we always used it)
- 3 cups beef stock
- 2 curry (cubes, see notes section below)
- salt
- pepper
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NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories480Calories from Fat180 |
% DAILY VALUE |
Total Fat20g31% |
Saturated Fat8g40% |
Trans Fat |
Cholesterol75mg25% |
Sodium680mg28% |
Potassium1720mg49% |
Protein30g |
Calories from Fat180 |
% DAILY VALUE |
Total Carbohydrate43g14% |
Dietary Fiber7g28% |
Sugars8g |
Vitamin A180% |
Vitamin C70% |
Calcium10% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Shuqiao S. 6 years ago
I used 2 lbs of meat and maybe 2 /3 of the vegetables and it turned out great. I let it sit on the stove to thicken and then refrigerated some leftovers for later. The leftovers reheated like a dream and the texture over jasmine rice was perfect. Will totally make again as a hearty comfort food.