Beef and Green Bean Stew-Low FODMAP
$0.00 Cooking Fee
Serving Size: 6 oz
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Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified
http://thetasteofkosher.com
Cook Tools and Details
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Place meat in a pot with enough water to cover meat.
- Add tomato paste, and bring to a boil.
- Lower to a simmer and cook 30-45 minutes or until meat is tender. The length of time will depend on the size of the meat cubes.
- Add green beans and bell pepper to the pot and salt to taste.
- Simmer until green beans are al dente.
Cook Times
Ingredients
Ingredients
- 2 1/2 pound beef shoulder roast 1/2 inch cubes
- 6 1/4 tablespoon tomato paste
- water enough to cover the meat
- 1 red bell pepper medium diced
- 2 1/2 pound green beans can use frozen, defrost them first and simmer last 5-10 minutes of cooking
- 2 teaspoon Kosher salt more or less to taste or dietary preference
Cooking Tools Required
Cutting board, Food storage containers, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot, Top StoveReheating/Serving Instructions
Reheat in a pot until temperature reaches 165 degrees F.
Nutrition
Calories: 248kcal | Carbohydrates: 11g | Protein: 35g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 628mg | Potassium: 788mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1312IU | Vitamin C: 31mg | Calcium: 60mg | Iron: 5mg
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