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Beef Stew With Sherry Recipe
|Boneless chuck||3 Pound, cut into squares|
|Margarine||1⁄4 Pound (1/2 Stick)|
|Salt||1 1⁄2 Teaspoon|
|Onion||1 Large, sliced|
|Garlic||1 Clove (5 gm)|
|Canned sliced mushrooms||8 Ounce, drained|
|Water||1 Cup (16 tbs)|
|Sherry||1 Cup (16 tbs)|
|Canned tomatoes||17 Ounce (1 No. 303)|
|Parsley flakes||1 Teaspoon|
|Celery stalks||3 , cut into 1 inch pieces|
|Carrots||5 , cut into pieces|
|Water||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 4270 Calories from Fat 1810
% Daily Value*
Total Fat 202 g311.3%
Saturated Fat 16.7 g83.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4674 mg194.7%
Total Carbohydrates 198 g65.9%
Dietary Fiber 28.7 g114.9%
Sugars 30.4 g
Protein 394 g787.4%
Vitamin A 1194.6% Vitamin C 175.7%
Calcium 50.7% Iron 91.5%
*Based on a 2000 Calorie diet
Add salt, onion, garlic and mushrooms.
Cook slowly until onion is tender.
Add water, sherry, tomatoes, parsley, thyme, bay leaf, celery and carrots.
Simmer, covered, about 2 hours and 30 minutes.
Blend in flour with water; stir into stew and bring to a boil.