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Savory Beef Stew

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Submitted by donnylau

YIELD

8 servings

PREP

10 min

COOK

1 hrs

READY

1 hrs

Ingredients

¼ 59
CUP ML VEGETABLE OIL
2 2
EACH EACH PARSNIPS
diced *
2 2
EACH EACH CELERY STALKS
diced
1 1
EACH EACH ONIONS
chopped
28 809.2
OUNCES ML/G TOMATOES, CANNED
crushed
¾ 177
CUP ML BEEF STOCK
½ 2.5
TEASPOON ML THYME
crushed *
¼ 1.3
TEASPOON ML SALT
2 907.2
POUNDS G STEWING BEEF
chuck
2 2
EACH EACH TURNIP
diced *
1 1
EACH EACH CARROTS
diced
2 2
EACH EACH GARLIC CLOVES
minced
¾ 177
CUP ML RED WINE *
¼ 1.3
TEASPOON ML ROSEMARY LEAVES
crushed
10 289
OUNCES ML/G SUCCOTASH
frozen *
0.6
TEASPOON ML BLACK PEPPER

Directions

In a large saucepan, heat oil over medium high heat.

Coat the beef chunks with flour then add to the oil and cook, turning, until browned.

Remove and set aside.

Add next 6 ingredients to saucepan, sauté 5 minutes.

Return beef to saucepan.

Add tomatoes, and next 5 ingredients.

Bring to a boil.

Reduce heat cover and simmer until meat is tender, about 45 minutes.

Add succotash, salt and pepper.

Cook until heated through.

Serve over rice or noodles.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 282g (9.9 oz)
Amount per Serving
Calories 424 62% from fat
 % Daily Value *
Total Fat 29g 45%
Saturated Fat 10g 49%
Trans Fat 0g
Cholesterol 99mg 33%
Sodium 354mg 15%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 7%
Sugars g
Protein 63g
Vitamin A 29% Vitamin C 20%
Calcium 6% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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