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  • 8servings
  • 120minutes
  • 300calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B3, B6, B12, H, C, D, P
MineralsZinc, Copper, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 lb. boneless beef chuck eye roast , trimmed, cut into 8 pieces

  2. 5 cups beef broth

  3. 5 cups water

  4. 1 medium onion , chopped

  5. 3 medium carrot s, cut into 2 jalapeño pepper s, seeded, finely chopped

  6. 1/2 tsp. crushed red pepper

  7. 1/4 cup KRAFT Zesty Italian Dressing

  8. 1 lb. potatoes , peeled, cut into 4x1/4-inch pieces

  9. 2 medium turnip s (about 6 oz. each), cut into wedges

  10. 1 can (15 oz.) hominy , drained

  11. 1 cup cooked barley

  12. 1/4 cup A. 1. Original Steak Sauce

  13. 1 pkg. (10 oz.) frozen peas

  14. 1/2 cup chopped fresh mint leaves

Instructions Jump to Ingredients ↑

  1. PLACE meat in stockpot. Add broth and water; bring to boil over medium-high heat. Reduce heat to low; cover. Simmer 1 hour, skimming often.

  2. COOK onions, carrots, jalapeno peppers and crushed red pepper in dressing in large skillet on medium heat 10 min., stirring occasionally. Add to meat mixture in stockpot; stir. Add potatoes, turnips, hominy, barley, peas and steak sauce; mix well. Cook 20 min. on medium heat or until potatoes are just fork tender. (Do not overcook.)

  3. REMOVE from heat. To serve, spoon 1 piece of meat into each of 8 bowls. Divide broth and vegetables evenly among the bowls. Top each with chopped mint.

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