Recipe Details
Ingredients
-
3quartswater
-
8largepotatoes, peeled and sliced
-
4largecarrots, diced
-
2stalkscelery, chopped
-
⅓cupbutter
-
2smallonions, chopped
-
2tablespoonsall-purpose flour
-
1 ½teaspoonssalt
-
1teaspoonground black pepper
-
¼teaspoonpaprika
-
2cupsheavy cream
Cooking Directions
-
Bring water to a boil in a large saucepan; stir in the potatoes, carrots, and celery. Boil vegetables until tender but firm, about 15 minutes. Remove from heat; drain and set aside, reserving liquid.
-
Melt butter in a large saucepan over medium heat. Add onions; cook and stir until tender, about 5 to 7 minutes. Mix in flour, salt, pepper, and paprika; stir in heavy cream. Add potatoes, carrots, and celery; continue cooking and stirring, adding the reserved cooking liquid, a tablespoon at a time, until stew has reached the desired consistency.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe10 | |
| Calories470 | |
| % Daily Value * | |
| Total Fat 24g |
31% |
| Saturated Fat 15g |
75% |
| Cholesterol 81mg |
27% |
| Sodium 463mg |
20% |
| Total Carbohydrate 59g |
21% |
| Dietary Fiber 8g |
28% |
| Total Sugars 5g |
|
| Protein 8g |
15% |
| Vitamin C 62mg |
68% |
| Calcium 94mg |
7% |
| Iron 3mg |
14% |
| Potassium 1422mg |
30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
