Follow us on Social media
Instagram Pinterest Tiktok Threads X-twitter Facebook-f
30 Recipes Collection

Soup       

Number06

Beef Stew

What you Need

Cutting Board and Carving Knife
Kettle
Cooking Spoon
Whisk
Ladel

1 pound cubed beef roast or steak (chuck, round, sirloin tip)

1 teaspoons salt

½ teaspoon black pepper

2 cans (14.5 x 2 = 29 fl oz) beef broth (or ~4 cups)

¼ cup flour

2 bay leaves, crumbled

1 cup red cooking wine (or chosen red dinner wine)

8 oz mushrooms, sliced

4 (~8 oz) carrots, sliced

2 medium onions, wedged

1½ pounds (~3 medium) red or russet potatoes, cubed; peeled or unpeeled, as you prefer

What to do

What to Do

Place beef in a stock pot or medium kettle on medium-high heat; season with salt and pepper, stir occasionally until beef is browned on all sides.
Whisk beef broth, flour and wine in a small mixing bowl; add mixture to kettle; add bay leaves; bring to a boil.
Reduce heat to low, cover and simmer one hour.
Add carrots, onions, mushrooms and potatoes; cover and continue to simmer ~one hour more, until potatoes are tender.
Clean as you go
Remove bay leaf; serve.
Garnish with fresh parsley, chopped fine, if desired
Halve it, double it, triple it…just do the math!

Nutrition

Nutrition Facts: Servings: 8; Amount per serving: Calories 218; Total fat 21g 32.3%; Saturated fat 3.5g 17.5%; Cholesterol 13mg 4.3%; Sodium 350mg 14.6%; Carbohydrates 6.1g 2.0%; Fiber 0.2g 1.4%; Sugars 4.4g 8.8%; Protein 1.1g 2.2%; Based on DV of 2000 calories per day
Great with a side salad!
Great with a side salad!
Ziploc
Saran
ReynoldsWrap