Slow-Roasted Beef and Vegetable Stew
Greens with Cilantro-Ranch Dressing
Beverage Recommendation
Fre Alcohol-Removed Cabernet Sauvignon
Ingredients
- 2 lb cubed beef stew meat
- 2 cups frozen green peas
- 1½ cups sliced carrots
- ¾ cup water
- 2 large onions, chopped
- 4 Roma tomatoes, chopped
- 1 (4-oz) can mild diced green chiles, drained
- ½ tsp salt
- ¼ tsp crushed red pepper
- ¼ cup chopped fresh cilantro
Instructions
- Preheat oven to 275°F. Combine all ingredients except cilantro in a 13- x 9-inch baking dish. Cover tightly; bake 5 hours.
- Sprinkle with cilantro just before serving.
Side Dish Ingredients
- ⅔ cup Ranch dressing
- ¼ cup chopped fresh cilantro
- 10 cups torn green leaf lettuce
- 1 small cucumber, cut into half moons
Side Dish Instructions
- Whisk together Ranch dressing and cilantro in a large bowl. Add lettuce and cucumber; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
272
|
115
|
387
|
| Fat (g) | 7 | 10 | 17 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 37 | 1 | 38 |
| Carb (g) | 16 | 5 | 21 |
| Fiber (g) | 4 | 1 | 5 |
| Sodium (mg) | 441 | 248 | 689 |
| T. Sugs (g) | 8 | 2 | 10 |
| A. Sugs (g) | 0 | 0 | 0 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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