Beef-Noodle Stew Recipe
Recipe
Ingredients
WOMAN'S DAY; 2/1/94
BASIC STEW
1 1/2 lb boneless beef chuck
1 cup stock
3/4 cup onions, chopped
1/2 tbsp garlic cloves, crushed
THIS VARIATION
3 cup beef stock
1/2 cup water
1/4 cup oyster sauce, or black bean
16 oz mixed vegetables, not thawed
8 oz capellini, thin spaghetti
1 slice green onions, for garnish
Recipe
Preparation
You may substitute lamb or pork shoulder for the beef. Use beef stock
for beef, chicken stock for pork or lamb.
Basic stew: Trim meat of fat and cut into 1-1/2" chunks. Bring all
ingredients to boil in 4-qt pot, cover tightly, reduce heat, and
simmer 2-1/2 hours, until meat is tender. Crockpot directions: pile
all ingredients into crockpot and cook all day on LOW. When done:
skim off and discard fat.
It takes less than 8 minutes to assemble this stew. Then you can pay
it little or no attention as it simmers for about 2-1/2 hours. Make
multiples of the basic stew, then divide stew into 4-serving
portions; refrigerate or in airtight containers for up to 5 days, or
freeze for up to 3 months. Thaw in microwave-safe container on
defrost or in refrigerator for 24 hours.
To assemble: heat basic stew, stock, water, and oyster sauce in 4-qt
pot over medium heat until boiling gently. Stir in vegetables. Coo9k
5 minutes, until thawed and hot. Add pasta and, stirring almost
constantly, cook 3 minutes, until pasta is firm but tender and stock
is thickened.
Lamb and pork would be good here, too. Oyster sauce and black bean
sauce are available in the Asian-food section of your market. Keep in
mind that noodles will continue to absorb liquid, so this stew should
be served immediately. If you're not sure how soon it will be eaten,
cook noodles separately, thicken stock with 2 tb cornstarch stirred
into 1/2 c cold water, and then add cooked noodles just before
serving.
Nutritional information per serving: 548 calories, 47 g protein, 54 g
carbohydrate, 15 g fat, 25% of calories from fat, 111 mg cholesterol,
1701 mg sodium. Exchanges: 2-3/4 starch/bread, 2-1/2 vegetable, 5
lean meat
MM tyops by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and
PlanoNet Lowfat & Luscious echoes Submitted By THE LOS ANGELES TIMES
FOOD SECTION, MARCH 31, 1994
Servings:
4
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Food Tips of the Week
Losing weight
In deciding on a meal plan, it is important to attempt to moderate your consumption of fats, refined carbohydrate and salt.
The case against low carb diets
Its extremely popular, but it is truly safe for you?
Most of the bad side-effects stated, like tiredness, diarrhea, constipation, or headaches are only temporary, but critics contend that low carb diets are not without serious long term side effects.
Multiple studies over the years have proved that eating too much animal fat causes increased risk of cancer, coronary problems and other inflammatory disorders.
Foods containing allyl sulfides
( includes pickled shallots, chives and spring onions)
The onion and garlic family of foods is rich in allyl sulfides, a chemical which experts believe might be linked to a reduced risk of stomach and colon cancer.
Even though there is not much real proof obtainable, allyl sulphides are also thought to reduce the symptoms of colds, sterilization and fatigue.
Foods containing allyl sulfides are low in calories, so are ideal for including in your weight loss regime.
Beef-Noodle Stew Recipe Category from Recipes 4U
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