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Beef Stew Recipe
|Beef chuck/Round steak||1 1⁄2 Pound|
|Carrot||3 , quatered|
|Celery stalk||4 , cut in 1 inch sticks|
|Beef stock||3 Cup (48 tbs)|
|Tomato paste||1 Teaspoon|
|Salt and pepper||To Taste|
Calories 640 Calories from Fat 380
% Daily Value*
Total Fat 42 g65.2%
Saturated Fat 14 g69.9%
Trans Fat 0 g
Cholesterol 112.3 mg
Sodium 613.7 mg25.6%
Total Carbohydrates 25 g8.5%
Dietary Fiber 4.7 g18.9%
Sugars 10.6 g
Protein 39 g78.3%
Vitamin A 157.7% Vitamin C 26.4%
Calcium 11.2% Iron 22.8%
*Based on a 2000 Calorie diet
In a casserole heat oil and, over high heat, brown beef on all sides, a few pieces at a time.
Take out beef, add onions, carrots and celery, lower heat and cook for 10 minutes or until lightly brown.
Pour off any excess fat, stir in flour and cook 2-3 minutes or until brown.
Pour on 2 cups stock and bring mixture to a boil, stirring.
Replace meat, add tomato paste, bou- quet garni and salt and pepper to taste.
The stock should almost cover the beef, so add more if necessary.
Cover and simmer gently on top of stove or in a moderately low oven (325Â°F) for 2 hours, or until beef is very ten- der.
Stir stew occasionally during cooking and add more stock to keep beef almost covered â€”the sauce should reduce a little during cook- ing, but the meat must not become dry.
When cooked, remove bouquet garni, taste gravy for seasoning and serve with mashed or boiled potatoes.