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Saturday Beef Stew

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Submitted by bethamy

YIELD

4 servings

PREP

20 min

COOK

4 hrs

READY

4 hrs

Ingredients

1 ½ 680.4
POUNDS G SHIN BEEF *
2 57.8
OUNCES ML/G ALL-PURPOSE FLOUR
1 28.9
OUNCE ML/G VEGETABLE OIL
2 2
LARGE LARGE ONIONS
1 473
PINT ML STOCK *
2 3E+1
TABLESPOONS ML TOMATO PURÉE (PASSATA)
1 453.6
POUND G CARROTS
1 453.6
POUND G POTATOES

Directions

Trim fat and outer skin from beef.

Cut into 1 inch-1½ inch pieces.

Toss in seasoned flour to coat, then brown in hot oil or fat.

Add roughly chopped onions.

Sprinkle in any remaining seasoned flour.

Add hot stock and tomato purée to the pan and bring to the boil.

Transfer to a large casserole, cover and place in a slow oven.

Peel carrots and potatoes.

Leave whole or cut in half (lengthwise for carrots) if very large.

Add to casserole and sprinkle with salt. Recover and cook until meat is very tender - 3 to 4 hours.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 324g (11.4 oz)
Amount per Serving
Calories 285 25% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 175mg 7%
Total Carbohydrate 16g 16%
Dietary Fiber 7g 27%
Sugars g
Protein 12g
Vitamin A 383% Vitamin C 36%
Calcium 7% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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