Print Portions:
8
Serving
Size:
1 cup stew + 3/4 cup rice
- Diet
Types:
- CKD non-dialysis
- Diabetes
- Dialysis
Ingredients
- 1 cup onion
- 1 medium roma tomato
- 3 medium carrots
- 1-1/2 tablespoon cooking oil
- 1-1/2 pound lean stew beef
- 3 ounces tomato paste
- 2-1/2 cups water
- 3/4 teaspoon ground red pepper
- 1/4 teaspoon black pepper
- 1/2 teaspoon curry powder
- 2 tablespoons smooth peanut butter
- 6 cups cooked white rice
Preparation
- Dice the onion and tomato. Peel and chop the carrots. Cut stew meat into cubes.
- In a large pan, heat oil until hot. Add the beef and cook and stir over medium heat until browned.
- Add the onion to the meat and sauté until clear, about 5 to 7 minutes.
- Add the water, tomato paste, red and black peppers and curry powder. Cover pan and cook over medium-low heat until vegetables are tender, 20 to 25 minutes.
- Add the peanut butter and stir to combine. Cover and cook over low heat for an additional 20 minutes.
- Serve over hot rice.
Helpful hints
- Adjust the red pepper to taste.
- Refrigerate or freeze leftover stew.
Submitted by: Recipe submitted by ºìÌÒÊÓƵ¸ßÇåappÏÂÔØ dietitian Grace from Oklahoma
Nutrients per serving
Calories 322
Protein 17 g
Carbohydrates 41 g
Fat 10 g
Cholesterol 38 mg
Sodium 158 mg
Potassium 490 mg
Phosphorus 197 mg
Calcium 41 mg
Fiber 2.3 g
Kidney and kidney diabetic food choices
- 2 meat
- 2 starch
- 1-1/2 vegetable, medium potassium
Carbohydrate choices
3
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