Beef Stew Recipe
Ingredients
| All purpose flour | 1⁄4 Cup (4 tbs) | |
| Salt | 2 1⁄2 Teaspoon | |
| Pepper | 1⁄2 Teaspoon | |
| Boneless beef chuck | 2 Pound, cut into 1 inch cube | |
| Onions | 2 Medium, sliced | |
| Vegetable oil | 1⁄3 Cup (5.33 tbs) | |
| Canned beer | 12 Ounce | |
| Soy sauce | 1 Tablespoon | |
| Worcestershire sauce | 1 Tablespoon | |
| Steak sauce | 1 Tablespoon | |
| Garlic | 1 Clove (5 gm), crushed | |
| Bay leaves | 2 | |
| Dried thyme | 1⁄2 Teaspoon | |
| Potatoes | 4 Medium, peeled, quartered | |
| Frozen peas | 10 Ounce | |
| Chopped parsley | 2 Tablespoon |
Nutrition Facts
Serving size
Calories 373 Calories from Fat 195
% Daily Value*
Total Fat 22 g33.5%
Saturated Fat 6.9 g34.6%
Trans Fat 0 g
Cholesterol 54.4 mg18.1%
Sodium 634.6 mg26.4%
Total Carbohydrates 23 g7.8%
Dietary Fiber 3.5 g14%
Sugars 3.9 g
Protein 20 g39.1%
Vitamin A 15.7% Vitamin C 39.9%
Calcium 4.9% Iron 17.3%
*Based on a 2000 Calorie diet
Directions
Cook beef and onion in hot oil in wok over medium-high heat until beef is brown.
Stir in beer, soy sauce, Worcestershire sauce, steak sauce, garlic, bay leaves, and thyme, cover, reduce heat, and simmer 1 1/2 hours.
Stir in potatoes, cover and simmer over low heat 20 minutes or until potatoes are tender.
Add peas, cook an additional 5 to 8 minutes.
Remove bay leaves.
Garnish each serving with chopped parsley.
Chef
