Braised Meat and Vegetables

Name: Braised Meat and Vegetables
Yield: 5
Ingredients: 750 g of meat cut into squares; 1/4 cup of wheat flour; 60 g of corn margarine; 1 1/2 cups of water; 2 tablespoons of chopped parsley; 2 cloves of minced garlic; 2 sprigs of rosemary; 1 tablespoon of salt; to taste; 3 cups of diced potatoes; 1 1/2 cups of sliced carrots; 1 cup of chopped celery (celery leaves); 10 small onions

1
750 g of meat cut into squares
2
1/4 cup of wheat flour
3
60 g of corn margarine
4
1 1/2 cups of water
5
2 tablespoons of chopped parsley
6
2 cloves of minced garlic
7
2 sprigs of rosemary
8
1 tablespoon of salt
9
to taste
10
3 cups of diced potatoes
11
1 1/2 cups of sliced carrots
12
1 cup of chopped celery (celery leaves)
13
10 small onions

Ingredients

1
750 g of meat cut into squares
2
1/4 cup of wheat flour
3
60 g of corn margarine
4
1 1/2 cups of water
5
2 tablespoons of chopped parsley
6
2 cloves of minced garlic
7
2 sprigs of rosemary
8
1 tablespoon of salt
9
to taste
10
3 cups of diced potatoes
11
1 1/2 cups of sliced carrots
12
1 cup of chopped celery (celery leaves)
13
10 small onions

Directions

1
Coat the meat in wheat flour
2
Melt the corn margarine in a large saucepan and brown the meat well
3
Add water
4
Let it cool down
5
Refrigerate for at least one day
6
Remove any fat that forms on the surface
7
In another saucepan, combine parsley, garlic, rosemary, salt, and pepper with the meat and let it simmer until the meat is tender
8
Cover and cook over low heat until the meat is tender
9
Add the vegetables and cook for an additional 30 minutes or until they are tender
10
Serve hot
11
Serves 5 with approximately 410 calories per serving.