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- 1½ lb. cooked
- roast beef, cut into ¼″ cubes
- 2 ribs
- celery, finely chopped
- 2 cloves
- garlic, finely chopped
- 1 large
- carrot, finely chopped
- 1 large
- yellow onion, finely chopped
- 1 tbsp.
- Worcestershire sauce
- 1 15-oz.
- can whole peeled tomatoes in juice, crushed by hand
- Kosher
- salt and freshly ground black pepper, to taste
- 2 lb. Yukon
- Gold Potatoes, peeled and cut into chunks
- 1. Heat
- oil in a 6-qt. saucepan over medium-high heat. Add beef, and cook, stirring,
- until all traces of pink are gone, 10 to 12 minutes. Using a slotted spoon,
View Full Recipe at CHEWING THE FAT
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 406g | |
| Calories 159 | |
| Calories from Fat 32 | 20% |
| Total Fat 3.58g | 4% |
| Saturated Fat 1.11g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 361mg | 15% |
| Potassium 862mg | 25% |
| Total Carbs 24.58g | 7% |
| Dietary Fiber 6.1g | 20% |
| Sugars 11.99g | 8% |
| Protein 9.74g | 16% |
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