RENAL-FRIENDLY BEEF STEW HOMEMADE
This is a low sodium, low potassium recipe. Serving size is 9 ounces. Phosphrous 188. Potassium is 420(half) per serving due to leaching of potatoes and carrots. Potatoes and carrots cut in large chunks and soaked in 10 times the amount of water for a minium of 4 hours reduces potassium by approximately 30 % to 50%. I always soak the maxium amount of time or longer to get the 50% reduction.
Provided by Chef m2little400842
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix flour, salt, pepper grilling blend in plastic bag.
- Put meat in the bag and shake.
- Saute coated meat in skillet w/olive oil.
- Put potatoes, carrots and onion in water to cover and bring to a boil.
- Add the coated meat and all drippings from the skillet in the pot with the vegetables.
- Cook until all are tender and serve.
Nutrition Facts : Calories 350.9, Fat 20.2, SaturatedFat 5.7, Cholesterol 38, Sodium 282.7, Carbohydrate 29.2, Fiber 4.5, Sugar 4.4, Protein 13.7
BEEF AND CABBAGE STEW
For an easy and flavorful one-pot cabbage stew, I make this recipe. It is so comforting on a cold winter day. -Sharon Downs, St. Louis, Missouri
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, cook beef and onion until meat is browned and onion is tender; drain. , In a small bowl, mash 1/4 cup beans with 1/4 cup beef broth. Add to Dutch oven with remaining beans and broth, tomatoes, cabbage and seasonings. Cover and simmer for 30 minutes or until the cabbage is tender.
Nutrition Facts : Calories 198 calories, Fat 7g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 528mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 5g fiber), Protein 17g protein.
BEEF-KIDNEY STEW
Provided by Jacques Pepin
Categories dinner, project, sauces and gravies, main course
Time 1h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Place the beef kidneys on a cutting board and cut them in half lengthwise. Remove as much of the lump of fat inside as possible. If there is any membrane surrounding the kidneys, peel it off and discard. Cut the kidneys into 1 1/2-inch pieces. You should have about 3 pounds of cleaned kidneys.
- Bring 6 cups of water to a boil in a saucepan. Add the kidneys, mix well, and cook for 2 to 3 minutes. (The water may not even return to a boil.) Drain the kidneys in a colander, rinse them under cold water, and set them aside in the colander to drain further until cooking time. (They can rest for up to an hour.) Discard any liquid that has emerged from the kidneys.
- Cut the salt pork into 1/2-inch pieces and place in a heavy saucepan with the oil. Cook over medium to high heat, partly covered to prevent splattering, for 6 to 8 minutes, until nicely browned. Then add the onions and cook over high heat for about 1 minute, until they are lightly browned.
- Add the flour to the saucepan, mixing it in well, and cook for 30 seconds. Add the wine and 1 3/4 cups water. Bring to a boil, stirring occasionally, to dissolve the flour in the liquid. Add the kidneys, garlic, potatoes, mushrooms, soy sauce, thyme and dry mustard. Bring the mixture to a boil, then reduce the heat to very low. Cover, and cook for 45 minutes, stirring occasionally to prevent the stew from sticking to the bottom of the pan.
- Serve immediately, as is or with French-style mustard on the side.
Nutrition Facts : @context http, Calories 586, UnsaturatedFat 9 grams, Carbohydrate 44 grams, Fat 19 grams, Fiber 6 grams, Protein 55 grams, SaturatedFat 6 grams, Sodium 690 milligrams, Sugar 7 grams, TransFat 0 grams
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