Fisherman’s Stew
En Español (Spanish Version)

Nutrition Facts
Serving Size1Calories471Total Fat9 gSaturated Fat2.5 gSodium1,192 mgTotal Carbohydrate64 gDietary Fiber6.5 gProtein29.5 g
Servings and Times
Servings4
Save leftovers for lunch or freeze for a quick future lunch or dinner.

Ingredients and Preparation
IngredientsMeasuresOlive oil2 + 2 teaspoonsBeef round eye, visible fat removed and sliced into ¼-inch thick pieces1 poundSalt2 dashes + ½ teaspoonFreshly ground pepper2 dashesPale ale or light beer10 ouncesWater4 ouncesBeef bouillon cube1Yukon Gold potatoes (1 pound), peeled and sliced crosswise into ⅛ to ¼-inch thick pieces2-3Sweet potatoes (1 pound), peeled and sliced crosswise into ⅛ to ¼-inch thick pieces1-2Yellow onions, sliced3Fresh parsley, chopped¼ cup
  • Directions
  • Heat 2 teaspoons of the oil in a skillet over medium heat. Add half of the meat and brown on both sides. Season with a dash of salt and pepper, and transfer to a plate. Repeat with the remaining meat.
  • Pour beer and water into the skillet and add the bouillon cube. Scrape brown bits off the bottom of the pan and then transfer the pan juices to a bowl with a pour spout or a large measuring cup.
  • Add the rest of the oil to the skillet and cook the onions for 2-3 minutes.
  • In a Dutch oven or large pot, layer ½ of the potatoes, the meat, the onions, and then the remaining potatoes (ie, begin and end with the potatoes). Season the top layer of potatoes with the remaining ½ teaspoon of salt and add the reserved pan juices.
  • Cover and cook over low heat until the potatoes are soft and the meat is tender, about 45 minutes. Garnish with parsley and serve.



  • Exchanges
    4 starches; 3 lean meats; 1 fat; 1 vegetable

    Side Suggestions: Mixed Green Salad
    Top mixed greens with cherry tomatoes, sliced cucumber, and sliced yellow bell pepper. Drizzle with favorite dressing.

    Side Suggestions: Crusty Bread




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