Stewed Buckwheat and Beef
Bursting with tender beef and packed with veggies, this one-pot stewed buckwheat and beef is the epitome of comfort food.
Servings 12 Servings
- 2 lbs beef
- 1 lbs mushrooms sliced
- 1 onion chopped
- 2 carrots half rings
- 1 tbsp salt to taste
- 1 tsp ground black pepper
- 2 tbsp oil for frying
- 1 cup buckwheat
- 1 tbsp Better Than Bouillon Beef Broth Base
- 1 1/2 cup hot water
Cut beef into 1-inch slices against the grain. In a deep skillet, brown beef pieces on all sides. Remove and set aside.
In the same skillet, brown mushrooms. Remove and set aside.
Add onion and carrots to the same skillet and cook until they are golden brown. Add beef and mushrooms back to the skillet. Season with salt & pepper to taste.
Add buckwheat, broth base, and hot water to skillet.
Cover it with a lid. Allow it to simmer on low for about 40 minutes ,or until all the ingredients are cooked through. Enjoy!
Calories: 278kcal | Carbohydrates: 13g | Protein: 16g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 643mg | Potassium: 438mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1700IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 2mg