Iron Rich Student Stew Recipes

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IRON RICH STUDENT STEW



Iron Rich Student Stew image

This stew was made up when i had very little in the fridge.. It's made to help me boost my iron levels

Provided by indescribble

Categories     Stew

Time 1h

Yield 3 serving(s)

Number Of Ingredients 17

1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, chopped
1/2 teaspoon paprika
2 1/2 cups stock (chicken works well)
1 (485 ml) can tomatoes
2 tablespoons balsamic vinegar
1 teaspoon sugar
2 tablespoons tomato paste
8 small potatoes, quartered
1 small carrot, sliced
1 cup red lentil
1 cup canned kidney beans
1/2 cup leek, sliced
1 small zucchini, sliced
1/2 cup broccoli, chopped
1/4 cup green beans

Steps:

  • Heat oil in large saucepan and saute onion, garlic and paprika till browned.
  • Add stock, tomatoes, balsamic vinegar, sugar, tomato paste, potatoes and carrot and stir. Simmer for 20 minutes.
  • Add red lentils and kidney beans, stir and simmer for another 5 minutes.
  • Add leek, zucchini, broccoli and green beans, stir and simmer for another 10 minutes.
  • Serve with a little cheese grated on top and a slice of bread :).

Nutrition Facts : Calories 770.4, Fat 7.5, SaturatedFat 1.2, Sodium 402.1, Carbohydrate 148.9, Fiber 25.6, Sugar 16.5, Protein 33

STUDENT RAGOUT



Student Ragout image

Make and share this Student Ragout recipe from Food.com.

Provided by Catdocmom

Categories     Stew

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 7

2 slices bacon
1 lb round steak, cut into bite-sized pieces
2 medium white onions, sliced
4 large carrots, thinly sliced into rings
5 medium potatoes, peeled and thinly sliced
1 teaspoon garlic salt
salt and pepper

Steps:

  • In large, deep pot, fry bacon and leave in pot to cool.
  • Add steak, garlic salt, salt and pepper.
  • Layer onions, then carrots, then potatoes, adding salt and pepper to each layer.
  • Add water up to top of potatoes.
  • Turn burner on medium high.
  • When meat begins to sizzle, cover pot, and turn heat to low.
  • When potatoes are tender, stew is done.

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