- Recipes Home
- Interest Groups
Beef Stew Recipe
|Celery stalks||1 1⁄2 Pound, cut into sticks|
Calories 27 Calories from Fat 3
% Daily Value*
Total Fat 0.29 g0.44%
Saturated Fat 0.07 g0.36%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 136.1 mg5.7%
Total Carbohydrates 6 g1.9%
Dietary Fiber 2.7 g10.9%
Sugars 3.1 g
Protein 1 g2.3%
Vitamin A 15.3% Vitamin C 8.8%
Calcium 6.8% Iron 1.9%
*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.