Delta Stew
Recipe: #30060
July 29, 2018
Categories: Roast Beef, Beef Chuck, Peas, Potatoes, Southern, Sunday Dinner, High Protein, No Eggs, Non-Dairy, Sugar-Free, Canned Tomatoes, Kosher Meat, Beef Dinner, more
"A Mississippi dish."
Ingredients
Nutritional
- Serving Size: 1 (779.7 g)
- Calories 983.9
- Total Fat - 43 g
- Saturated Fat - 16.8 g
- Cholesterol - 206.4 mg
- Sodium - 1519.9 mg
- Total Carbohydrate - 95.5 g
- Dietary Fiber - 14.5 g
- Sugars - 12.4 g
- Protein - 54.6 g
- Calcium - 94.3 mg
- Iron - 6.4 mg
- Vitamin C - 69.1 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
In large stock pot cover the roast in water. Simmer for an hour until tender (where you can shred it).
Step 2
Remove beef, shred and return to stock. Grate the lemon rind, add to stock. Then chop up the lemon (without rind), add to stock.
Step 3
Add all the rest of the ingredients except the potatoes and tabasco sauce. Simmer stew for a minimum of one hour.
Step 4
In a separate pot boil peeled and large chunk potatoes with enough water to cover them. Cook until done. Mash potatoes with some of the potato water.
Step 5
Add the mashed potatoes to the stew. Optional keep potatoes separate and just top with stew mix. Then add tabasco sauce to taste.
Tips
No special items needed.