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Saucy Beef Stew

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YIELD

6 servings

PREP

15 min

COOK

2 hrs

READY

2 hrs

Ingredients

2 907.2
POUNDS G STEWING BEEF
cubed
¼ 59
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
2 473
CUPS ML BEEF STOCK
prefer veal stock if possible
½ 118
CUP ML RED WINE
dry *
1 1
CAN CAN TOMATOES
14 ounce, drained *
5 5
EACH EACH CARROTS
sliced
2 2
EACH EACH ONIONS
sliced
1 ½ 355
CUPS ML MUSHROOMS
(1/4 lb) *
½ 2.5
TEASPOON ML ROSEMARY LEAVES
crushed and dried

Directions

In a bag, toss beef with flour, salt and pepper.

Arange beef on a baking sheet; bake in 500 F (260 C) oven for 10 to 15 minutes or until lightly browned.

Meanwhile in a large Dutch oven, combine beef-stock, wine, carrots, onions, mushrooms and rosemary, breaking up tomatoes with a fork; bring to the boil.

Add browned beef; bake in 300 F (150 C) oven for 2 hours or until beef is tender.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 325g (11.5 oz)
Amount per Serving
Calories 505 54% from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 12g 59%
Trans Fat 0g
Cholesterol 132mg 44%
Sodium 487mg 20%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 9%
Sugars g
Protein 86g
Vitamin A 171% Vitamin C 10%
Calcium 5% Iron 27%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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