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Autumn Beef Stew Recipe
|Lean boneless round steak||1 1⁄2 Pound (1/2 Inch Thick)|
|Chopped onion||1 1⁄2 Cup (24 tbs)|
|Sliced mushrooms||1 Cup (16 tbs)|
|Water||2 1⁄2 Cup (40 tbs)|
|Cranberry juice cocktail||1 Cup (16 tbs)|
|Burgundy/Dry red wine||1⁄2 Cup (8 tbs)|
|Beef bouillon granules||1 1⁄2 Teaspoon|
|Dried rosemary||1⁄2 Teaspoon|
|Dried thyme||1⁄4 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Peeled seeded and chopped acorn squash||2 Cup (32 tbs)|
|Sliced parsnips||2 Cup (32 tbs)|
|Chopped parsley||2 Tablespoon|
Serving size: Complete recipe
Calories 2257 Calories from Fat 603
% Daily Value*
Total Fat 67 g103.3%
Saturated Fat 0.8 g4%
Trans Fat 0 g
Cholesterol 654.3 mg
Sodium 2234.2 mg93.1%
Total Carbohydrates 164 g54.8%
Dietary Fiber 27.1 g108.6%
Sugars 53.4 g
Protein 227 g454.2%
Vitamin A 88.9% Vitamin C 436.6%
Calcium 42.7% Iron 55.9%
*Based on a 2000 Calorie diet
Coat a large Dutch oven with cooking spray; place over medium-high heat until hot.
Add steak; cook until browned on all sides, stirring frequently.
Drain and pat dry with paper towels.
Wipe drippings from pan with a paper towel.
Coat pan with cooking spray; place over medium-high heat until hot.
Add onion and mushrooms; saute until tender.
Add steak, 2 1/2 cups water, and next 7 ingredients, stirring well.
Bring to a boil; cover, reduce heat, and simmer 1 hour and 15 minutes.
Add squash and parsnips; cover and simmer 35 to 40 minutes or until meat and vegetables are tender.
Ladle soup into individual bowls.
Sprinkle each serving with 3/4 teaspoon parsley.