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O'Donoghue's Beef Stew

 

21

Yield

1

pot

Prep

30

min

Cook

1

hrs

Ready

2

hrs

Trans-fat Free, High Fiber
 

Ingredients

1 ½ pounds beef, round steak
or stewing beef
3 medium carrots
3 medium parsnips
*
½ cup pearl barley
pearled
8 each potatoes
1 x stock
or soup mixture
*
1 x salt
*
1 x black pepper
*
1 x mixed herbs
*

Directions

Boil some water in a large saucepan, sufficient to cover the meat and have approx 1 inch left above.

Put in the chopped (large chunks) meat, lower heat to keep the stew simmering, put in the chopped/diced carrots and parsnips, add herbs, salt and pepper to taste, leave simmer for a while (say 20 mins).

Add the peeled whole potatoes and some stock/soup mixture or cornflour to thicken, keep the mixture simmering and stir occasionally, after about 1hr from start-time taste and check the potatoes.

If it tastes ok then its done.

Remember the best stews are left on for a long time 1½ hrs or more.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 575g (20.3 oz)
Amount per Serving
Calories 76220% of calories from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 102mg 34%
Sodium 199mg 8%
Total Carbohydrate 31g 31%
Dietary Fiber 11g 45%
Sugars g
Protein 116g
Vitamin A 154% Vitamin C 46%
Calcium 6% Iron 32%
* based on a 2,000 calorie diet How is this calculated?

 

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