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Herbed Beef and Vegetable Stew

 

Herbed Beef and Vegetable Stew recipe
13

Yield

8

servings

Prep

30

min

Cook

150

min

Ready

3

hrs

 

Ingredients

½ cup all-purpose flour
1 ½ teaspoons salt
4 pounds beef
well trimmed, boneless, cut into 1 inch chunks
¼ cup olives
or vegetable oil
*
35 ounces italian plum (roma) tomatoes
imported italian
1 ⅔ cups beef stock
½ cup white wine
dry, or beef broth
*
1 tablespoon garlic
minced
1 teaspoon basil
dried
*
1 teaspoon rosemary leaves
dried
1 teaspoon oregano
dried
1 teaspoon thyme
dried
*
12 teaspoon black pepper
freshly ground
2 bay leaves
1 1/2 inch long
*
1 pound carrots
cut into 1/4 inch pieces
12 ounces mushrooms
halved
12 ounces green beans
fresh, cut into 2 inch pieces
4 large celery stalks
diced
*
½ cup parsley leaves
finely chopped
herbs
fresh
*

Directions

Mix flour and salt. Coat meat, shaking off excess.

Heat oil in a 4- to 5-quart Dutch oven over medium-high heat until it looks thin and rippling but not smoking.

Brown beef in 2 or 3 batches.

Return all meat to pot. Stir in tomatoes, broth, wine, garlic, herbs, pepper and bay leaves.

Bring to a boil, and reduce heat. Cover and simmer 1½ hours, stirring 3 or 4 times.

Add carrots, mushrooms, green beans, celery and parsley. Cover and simmer 45 minutes longer, stirring once or twice, until meat and vegetables are tender .

Garnish with herbs.

Makes 12 cups. 8 servings.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 472g (16.6 oz)
Amount per Serving
Calories 72452% of calories from fat
 % Daily Value *
Total Fat 42g 65%
Saturated Fat 16g 82%
Trans Fat 0g
Cholesterol 195mg 65%
Sodium 734mg 31%
Total Carbohydrate 7g 7%
Dietary Fiber 5g 19%
Sugars g
Protein 129g
Vitamin A 216% Vitamin C 41%
Calcium 8% Iron 47%
* based on a 2,000 calorie diet How is this calculated?

 

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