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Favourite Beef Stew with Potato, Carrot, and Cabbage

 

Let your kitchen take in the delicious aroma of this succulent and savory stew.
157

Yield

16

servings

Prep

30

min

Cook

3

hrs

Ready

3

hrs

 

Ingredients

3 pounds stewing beef
fat trimmed
2 onions
chopped
*
2 garlic cloves
minced
*
1 tablespoon worcestershire sauce
cup red wine
dry
*
cup all-purpose flour
2 tablespoons sugar
1 teaspoon thyme
*
¼ teaspoon black pepper
*
1 quart beef stock
*
12 ounces beer
one can or bottle
2 potatoes
russet baking potatoes, peeled, cut into 1 1/2 inch chunks
*
4 carrots
sliced 1/2 inch thick
*
2 cups cabbage
coarsley chopped
1 cup celery
coarsley chopped
2 bay leaves
*
salt
*

Directions

In a 6 to 8 quart pan or Dutch oven, combine beef, onions, garlic and worcestershire.

Cover and cook over medium-high heat for 30 minutes.

Uncover and stir often until liquid evaporates and it's residue turns dark brown.

Add wine and stir to release browned bits.

Smoothly mix flour, sugar, thyme and pepper with one cup of the broth.

Add to beef along with the remaining broth.

Add beer, potatoes, carrots, cabbage, celery and bay. Adjust heat to maintain a simmer.

Cover and simmer until meat is very tender when pierced. Season to taste with salt.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 129g (4.6 oz)
Amount per Serving
Calories 30949% of calories from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 74mg 25%
Sodium 114mg 5%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 6%
Sugars g
Protein 48g
Vitamin A 52% Vitamin C 14%
Calcium 3% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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