It’s Chili, Chowder, or Stew Saturday – Estofado de Bistec con Papas

May 2, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, It's Chili Soups or Stews Saturday | 2 Comments
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This week’s It’s Chili, Chowder, or Stew Saturday Recipe is a Estofado de Bistec con Papas. To make this week’s dish of Estofado de Bistec con Papas you’ll be needing a Beef Shoulder Roast, Grapeseed Oil, Granulated Garlic, Black Pepper, Salt, Bouillon with Chicken Flavor, Russet Potatoes, White Onions, Tomatoes, Tomato Sauce, and Pickled Jalapeno. Sounds mouth watering! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020!

Estofado de Bistec con Papas
Tonight’s dinner menu is on us!
Looking for a new recipe? Hearty beef, potatoes, tomatoes, and spicy peppers combine for a flavor that can’t be beat in Chef LaLa’s Estafado de Bistec con Papas.

1 1/2 pounds beef shoulder roast, sliced into 2-inch pieces
1 tablespoon grapeseed oil
1 teaspoon granulated garlic
1 teaspoon black pepper
1 teaspoon salt
1 cup water
1 packet bouillon with chicken flavor
2 medium russet potatoes, peeled, sliced into rounds
1/2 medium white onion, thinly sliced
2 medium tomatoes, sliced in rounds
1 can of tomato sauce (8 oz)
2 tablespoons canned pickled jalapeno or
serrano peppers with juice

Yield: 6 as a main course
Serving size: 1/6 of recipe

1 – Heat the oil in a large sauté pan and add beef.

2 – Add granulated garlic, pepper and salt and stir to combine.

3 – Brown meat over medium-high heat for 15 minutes and stir in water and bouillon.

4 – Lower heat, cover and simmer for 10 minutes.

5 – Uncover pan and layer in potatoes, then onion and then tomatoes.

6 – Pour tomato sauce and serranoes and pickled juice over the casserole.

7 – Cover and cook for 10–15 minutes, until the potatoes are tender.

Nutrition Information:
Calories: 246 calories, Carbohydrates: 16.5 g, Protein: 22 g, Fat: 9 g, Sodium: 605 mg

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