Beef Stew Recipe

Looking for an easy Beef Stew recipe? Learn how to make Beef Stew using healthy ingredients.


Submitted by courtneyalphin

Makes 3 servings



For three... or two for you, one for me.

Recipe Ingredients for Beef Stew

1 tablespoon whole wheat flour
20 oz beef chuck
1 salt
1 pepper
1 tablespoons unsalted butter
2 oz shallot
1 tablespoon tomato paste
2 1/2 cups cold water
2 cups beef broth
1 tablespoon dried parsley
1 tablespoon dried thyme
1 cup potatoes, diced
1/2 cup carrots, diced
1/2 cup white onion, diced
1/2 cup celery, diced
8 ounces tomatos, diced
1/2 tablespoon red wine vinegar

Recipe Directions for Beef Stew

  1. Preheat the oven to 275 degrees F. If using corningware, place into oven to preheat, otherwise a dutch oven be used on stovetop and in oven -- either need a tight-fitting lid

  2. Season half the beef generously with salt and pepper, then dredge in the flour. Shake off the excess flour, and to pan on stovetop with a bit of cooking oil. Saute the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef. Discard the oil and wipe out the pan.

  3. Melt the butter over medium high heat. Add the shallot and cook, stirring, until lightly browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Add spices, beef, water and broth, and bring to a simmer. Season with salt and pepper to taste.

  4. (If neccessary, pour into corningware) Then transfer to the oven. Stew the meat until tender, about 1 1/2 hours.

  5. Remove the Dutch oven from the oven, skim the fat from the cooking liquid with a ladle... if neccesary, pour back into original pot. Add the potatoes, carrots, celery, and the tomatoes, and bring to a simmer. Stew, uncovered, on top of the stove, stirring occasionally, until the liquid has thickened and the beef and vegetables are tender, about 1 hour. Remove bay leaves. Stir in the vinegar and season with salt and pepper to taste.

  6. I like to serve into bread bowls - rolls which have had the centers removed gently with a fork. D-lish!

Categories

Soup

Nutrition Facts
Serving Size 766.0g
Amount Per Serving
Calories
509
Calories from Fat
152
% Daily Value*
Total Fat
16.9g
26%
Saturated Fat
7.3g
36%
Trans Fat
0.0g
Cholesterol
178mg
59%
Sodium
764mg
32%
Potassium
1560mg
45%
Total Carbohydrates
22.4g
7%
Dietary Fiber
3.9g
16%
Sugars
5.8g
Protein
63.8g
Vitamin A 87% Vitamin C 46%
Calcium 9% Iron 50%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • High in niacin
  • High in phosphorus
  • Very high in selenium
  • High in vitamin A
  • High in vitamin B6
  • High in vitamin B12
  • High in zinc
  •   Bad points
  • High in cholesterol
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