Autumn Beef Stew Recipe


Difficulty LevelEasyCourse
MethodMain Ingredient
Interest Group


 Lean boneless round steak1 1⁄2 Pound (1/2 Inch Thick)
 Chopped onion1 1⁄2 Cup (24 tbs)
 Sliced mushrooms1 Cup (16 tbs)
 Water2 1⁄2 Cup (40 tbs)
 Cranberry juice cocktail1 Cup (16 tbs)
 Burgundy/Dry red wine1⁄2 Cup (8 tbs)
 Beef bouillon granules1 1⁄2 Teaspoon
 Dried rosemary1⁄2 Teaspoon
 Dried thyme1⁄4 Teaspoon
 Ground allspice1⁄4 Teaspoon
 Pepper1⁄4 Teaspoon
 Peeled seeded and chopped acorn squash2 Cup (32 tbs)
 Sliced parsnips2 Cup (32 tbs)
 Chopped parsley2 Tablespoon

Nutrition Facts

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


Trim fat from steak; cut steak into 1 -inch pieces.
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.