Favourite Beef Stew with Potato, Carrot, and Cabbage
Let your kitchen take in the delicious aroma of this succulent and savory stew. 157
157
Ingredients
| 3 | pounds |
stewing beef
fat trimmed |
|
| 2 |
onions
chopped |
* | |
| 2 |
garlic cloves
minced |
* | |
| 1 | tablespoon |
worcestershire sauce
|
|
| ⅓ | cup |
red wine
dry |
* |
| ⅓ | 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.
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?
