To get the best experience while viewing this site, it is recommended that you upgrade to a modern browser version of Chrome or Firefox.

You may do so by clicking on one of these icons:


southern new mexico surgery center
 
  •  

  •  
    Health Library Explorer
    A B C D E F G H I J K L M N O P Q R S T U V W X Y Z A-Z Listings Contact Us
    Pediatric Health Library
    A B C D E F G H I J K L M N O P Q R S T U V W X Y Z Topic IndexLibrary Index
    Click a letter to see a list of conditions beginning with that letter.
    Click 'Topic Index' to return to the index for the current topic.
    Click 'Library Index' to return to the listing of all topics.

    Beef or Turkey Stew / Carne de res o de pavo guisada

    This dish goes nicely with a green leaf lettuce and cucumber salad and a dinner roll. Plantains or corn can be used in place of the potatoes.

    Ingredients

    • 1 pound lean beef or turkey breast, cut into cubes

    • 2 Tbsp. whole-wheat flour

    • 1/4 tsp. salt (optional)

    • 1/4 tsp. pepper

    • 1/4 tsp. cumin

    • 1-1/2 Tbsp. olive oil

    • 2 cloves garlic, minced

    • 2 medium onions, sliced

    • 2 stalks celery, sliced

    • 1 medium red or green bell pepper, sliced

    • 1 medium tomato, finely minced

    • 5 cups beef or turkey broth, fat removed

    • 5 small potatoes, peeled and cubed

    • 12 small carrots, cut into large chunks

    • 1-1/4 cups green peas

    Directions

    Preheat oven to 375°F.

    Mix the whole-wheat flour with salt, pepper, and cumin. Roll the beef or turkey cubes in the mixture. Shake off excess flour.

    In a large skillet, heat olive oil over medium-high heat. Add beef or turkey cubes and sauté until nicely brown, about 7 to 10 minutes.

    Place beef or turkey in an ovenproof casserole dish.

    Add minced garlic, onions, celery, and peppers to skillet and cook until vegetables are tender, about 5 minutes.

    Stir in tomato and broth. Bring to a boil and pour over turkey or beef in casserole dish. Cover dish tightly and bake for 1 hour at 375°F.

    Remove from oven and stir in potatoes, carrots, and peas. Bake for another 20 to 25 minutes or until tender.

    © 2000-2024 The StayWell Company, LLC. All rights reserved. This information is not intended as a substitute for professional medical care. Always follow your healthcare professional's instructions.
    horizontal line

    Southern New Mexico
    Surgery Center

    2301 Indian Wells Rd. Suite B
    Alamogordo, NM 88310
    www.snmsc.org

    Phone: 575.437.0890
    Fax: 575.437.0905
    Email: info@snmsc.org

    Disclaimer