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Hearty Stovetop Beef Stew

 
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3.0k

Chock full of beef and loads of veggies that suck up the flavor of the red wine, herbs and garlic. Make up a large batch on the weekend and freeze in individual portions in zipper bags for up to 3 months.

Yield

24

servings

Prep

20

min

Cook

150

min

Ready

170

min

Trans-fat Free, Good source of fiber
 

Ingredients

½ cup all-purpose flour
2 teaspoons salt
4 pounds beef chuck
boneless, well-trimmed, cut into 1 1/4 inch cubes
¼ cup vegetable oil
5 cups beef stock
1 cup red wine
dry or water
*
3 tablespoons tomato paste
2 teaspoons garlic
minced
2 bay leaves
*
2 teaspoons thyme
dried
*
2 teaspoons marjoram
dried
*
1 ¼ pounds carrots
peeled, cut crosswise, 1 1/4-inch chunks
*
1 ¼ pounds turnip
small, cut 1 inch thick wedges
1 pound mushrooms
medium, fresh, quartered
16 ounces green beans
frozen, cut
16 ounces onions
small whole, frozen

Directions

Mix flour and salt. Coat meat, shaking off excess. Heat oil in a 5 or 6 quart Dutch oven over medium-high heat until it looks thin and rippling but not smoking.

Add and brown beef in 2 or 3 batches; remove to bowl with slotted spoon. When all beef is browned, pour off any drippings remaining in pot.

Return browned meat to pot; stir in remaining ingredients except vegetables. Bring to a boil. Reduce heat to low; cover and simmer 1 hour. Add carrots and turnips.

Simmer covered for 45 minutes or until carrots are almost tender. Stir in remaining ingredients.

Cover and simmer 45 minutes more until vegetables and meat are tender, stirring occasionally. Cool completely. Pack, label and freeze up to 3 months.

For thicker gravy:

Mix 3 tablespoons flour and ¼ cup water. Stir into stew and cook over medium heat about 5 minutes until thickened, stirring constantly.

 

* not incl. in nutrient facts

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Comments


Saint Louis, United States
 over 5 years ago

If this is the same as the recipe I had before, it's a good one. Try it.

Nutrition Facts

Serving Size 194g (6.8 oz)
Amount per Serving
Calories 62362% of calories from fat
 % Daily Value *
Total Fat 43g 66%
Saturated Fat 16g 79%
Trans Fat 0g
Cholesterol 157mg 52%
Sodium 705mg 29%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 10%
Sugars g
Protein 91g
Vitamin A 4% Vitamin C 19%
Calcium 6% Iron 33%
* based on a 2,000 calorie diet How is this calculated?

 

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