Beef Stew Recipe

Beef stew
submitted by sumit at


Difficulty LevelMediumHealth IndexAverage
MethodMain Ingredient
Interest Group


 Salt pork slices4
 Stewing beef2 Pound
 Flour1 Tablespoon
 Salt1 Teaspoon
 Black pepper1⁄4 Teaspoon
 Garlic bud1 , chopped
 Onion1 Large, sliced
 Beef stock1 Cup (16 tbs) (Or Bouillon)
 Canned tomato sauce/Chili sauce1 Cup (16 tbs)
 Whole cloves3
 Celery salt1⁄2 Teaspoon
 Chopped water cress1⁄4 Cup (4 tbs)
 Bay leaf1⁄2
 Chianti/Other wine1⁄2 Cup (8 tbs)
 Raw potatoes6
 Stalk celery1

Nutrition Facts

Serving size: Complete recipe

Calories 3354 Calories from Fat 1096

% Daily Value*

Total Fat 125 g192.8%

Saturated Fat 47.8 g239.1%

Trans Fat 0 g

Cholesterol 559.1 mg186.4%

Sodium 8100.2 mg337.5%

Total Carbohydrates 321 g107.1%

Dietary Fiber 47.6 g190.3%

Sugars 53.2 g

Protein 214 g428.8%

Vitamin A 1254.6% Vitamin C 509.3%

Calcium 45.1% Iron 137.4%

*Based on a 2000 Calorie diet


1. Saute salt pork for fat, and discard meat. Wipe the beef with a clean, damp cloth, cut the meat in serving pieces. When the pork is cooked, cook the beef in the fat; sprinkle the meat with the flour, salt and pepper.
2. In an enamel or agate saucepan, combine the garlic, onion, beef stock or bouillon, the tomato sauce or chili sauce, cloves, celery salt, water cress and bay leaf. Cook, stirring, until it boils.
3. Place the cooked beef in a deep pot, such as a Dutch oven; pour the cooked sauce over it. Cover the pot and cook slowly, 3 to 4 hours. Thirty minutes before the end of the cooking period, pour the wine over the cooking meat.
4. Wash the potatoes, pare them, cut in quarters; cover with salted water, cook till tender. (Use 1/2. teaspoon salt to 1 quart water.) Wash the carrots, cut off green tops, scrape cut in half if large; cover with slightly salted water; cook until tender.
5. Add the cooked potatoes, carrots and the chopped, washed celery to the stew for the last 20 minutes of cooking.