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Not Just Regular Beef Stew

Submitted by swolf41

YIELD

servings

PREP

30 min

COOK

60 min

READY

90 min

Ingredients

2

POUNDS BEEF, TENDERLOIN
cut in 1-inch cubes

1

X ALL-PURPOSE FLOUR
for dredging *

2

TABLESPOONS BUTTER

2

TABLESPOONS VEGETABLE OIL

2

EACH GARLIC CLOVES
peeled and minced

1

X SALT AND BLACK PEPPER
to taste *

2

CUPS RED WINE
dry *

2

EACH BEEF BOUILLON CUBES
dissolved in *

2

CUPS WATER
boiling

1

EACH POTATOES
grated

1

EACH ONIONS
studded with

2

EACH CLOVES, WHOLE *

2

TEASPOONS THYME *

1

EACH BAY LEAVES *

8

EACH RED SKINNED POTATOES
quartered *

8

EACH CARROTS
sliced

4

EACH CELERY STALKS
sliced

8

EACH PEARL ONIONS
white *

1-2

CUPS TOMATO JUICE

1

X PARSLEY LEAVES
handful, fresh, finely chopped *

Directions

Dredge meat in flour.

Melt butter and oil in large pot; add garlic.

Cook the beef just to rare; remove from pot and refrigerate.

Add wine and bouillon to pan and scrape up bitsstuck to bottom.

Add potato, onion, thyme and bay leaf.

Bring to boil, cover and simmer 1 hour.

Add potatoes, carrots, cerlery and onions; simmer ½ hour.

Add tomato juice, as necessary for nice gravy.

Add beef cubes, reheat; toss in parsley and serve.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 656g (23.1 oz)

Amount per Serving

Calories 888 39% of calories from fat

% Daily Value *

Total Fat 38g 59%

Saturated Fat 14g 72%

Trans Fat 0g

Cholesterol 206mg 69%

Sodium 309mg 13%

Total Carbohydrate 21g 21%

Dietary Fiber 9g 35%

Sugars g

Protein 142g

Vitamin A 423% • Vitamin C 49%

Calcium 17% • Iron 59%

* based on a 2,000 calorie diet How is this calculated?

Trans-fat Free, High Fiber