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    You are in: Home / Recipes / Tangy Stew Meat Dish Recipe
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    Tangy Stew Meat Dish

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    Mexi-Rosie's Note:

    Another everyday Mexican food dish. On the tangy side because of orange juice and vinegar. Cooking time (45 minutes) if cooked in pressure cooker, more if by another method.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 2 lbs stew meat
    • 4 cups water (1 liter)
    • 1 medium onion
    • 4 cloves garlic
    • 2 cups stew meat stock
    • 2 tomatoes, chopped
    • 2 poblano peppers, peeled and deviened,in strips
    • 1 cup orange juice
    • 1/2 teaspoon thyme
    • 1/4 teaspoon oregano
    • 2 tablespoons vinegar, of your choice
    • 2 teaspoons cornstarch
    • salt and pepper

    Directions:

    1. 1
      Cook the meat by your method of choice (pressure cooker,braising on stove top or crockpot) with 4 cups water,1/4 of the onion (chop the rest and reserve for next steps), 2 whole peeled garlic cloves and salt.
    2. 2
      Cook until meat is tender.
    3. 3
      Take the meat out of cooking pot and sieve the stock, reserving 2 cups.
    4. 4
      Cook the rest of the ingredients, except cornstarch, over medium heat until it boils.
    5. 5
      Dissolve cornstarch in 1/4 water, add to previous ingredients and stir until it mixes in.
    6. 6
      Add the meat, season with salt and pepper, cover the pot, and simmer for 10 more minutes.

    Ratings & Reviews:

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    Nutritional Facts for Tangy Stew Meat Dish

    Serving Size: 1 (423 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 654.6
     
    Calories from Fat 401
    61%
    Total Fat 44.6 g
    68%
    Saturated Fat 17.8 g
    89%
    Cholesterol 151.9 mg
    50%
    Sodium 140.7 mg
    5%
    Total Carbohydrate 18.2 g
    6%
    Dietary Fiber 3.1 g
    12%
    Sugars 8.0 g
    32%
    Protein 43.8 g
    87%

    The following items or measurements are not included:

    meat stock

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