Cutting board, Food storage containers, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot, Top Stove
- 2 1/2 pound beef shoulder roast 1/2 inch cubes
- 6 1/4 tablespoon tomato paste
- water enough to cover the meat
- 2 onion medium diced
- 7 clove garlic sliced
- 2 1/2 pound green beans can use frozen, defrost them first and simmer last 5-10 minutes of cooking
- 1 tablespoon chicken bouillon powder or to taste
Place meat in a pot with enough water to cover meat.
Add tomato paste, garlic, and onions 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 to the pot and chicken bouillon to taste.
Simmer until green beans are al dente.
Reheating Instructions Serve with rice. Reheat in a pot until temperature reaches 165 degrees F.
Calories: 159kcal | Carbohydrates: 13g | Protein: 16g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 259mg | Potassium: 617mg | Fiber: 4g | Sugar: 6g | Vitamin A: 935IU | Vitamin C: 19mg | Calcium: 64mg | Iron: 2mg