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Not Just Regular Beef Stew

 

87

Yield

servings

Prep

30

min

Cook

60

min

Ready

90

min

Trans-fat Free, High Fiber
 

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

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Comments

Nutrition Facts

Serving Size 656g (23.1 oz)
Amount per Serving
Calories 88839% 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?

 

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