Ingredients

  • 1 tablespoon olive oil
  • 10 1/2 ounces beef chuck roast (cubed)
  • 1 leek (sliced)
  • 1 stalk celery (sliced)
  • 2 cloves garlic (minced)
  • 2 red chilies (small, finely chopped)
  • 2 cups beef stock
  • 2 carrots (chopped)
  • 27 ounces lima beans (drained, rinsed)
  • 4 tomatoes (chopped)
  • 1/2 head cauliflower (cut into florets)
  • 1/2 head broccoli (cut into florets)
  • 1 zucchini (sliced)
  • 2 ounces green beans (trimmed, sliced)
  • 2 tablespoons fresh parsley (chopped)

Directions

  1. In a large saucepan, heat oil over high heat. Brown beef for 2-3 mins. Set aside. Add leek, celery, garlic and chilies. Sauté for 2-3 mins, until leek is tender. Return beef to pan along with stock and carrots. Bring to a boil, reduce heat and simmer for 10-15 mins. Add remaining vegetables and simmer for 10-15 mins, until vegetables are just tender. Add parsley and serve.
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NutritionView more

570Calories
Sodium17%DV410mg
Fat26%DV17g
Protein73%DV37g
Carbs23%DV70g
Fiber68%DV17g

PER SERVING *

Calories570Calories from Fat150
% DAILY VALUE*
Total Fat17g26%
Saturated Fat6g30%
Trans Fat
Cholesterol50mg17%
Sodium410mg17%
Potassium2600mg74%
Protein37g73%
Calories from Fat150
% DAILY VALUE*
Total Carbohydrate70g23%
Dietary Fiber17g68%
Sugars16g32%
Vitamin A
Vitamin C
Calcium
Iron

* 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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