Brown Stew Rich Recipe


Preparation Time15 MinCooking Time45 Min
Ready In1 Hr 0 MinDifficulty LevelMedium
Health IndexAverageServings5
MethodMain Ingredient


 Shoulder steak1⁄4 Pound
 Dripping1 Ounce
 Flour3⁄4 Ounce
 Onion1 Medium
 Carrot1 Medium
Swede piece
 Salt2 Teaspoon
 Pepper1⁄8 Teaspoon
 Hot stock3⁄4 Pint
 Carrot strip2 Tablespoon (For Garnish:)
Swede piece
 Parsley1 Tablespoon (For Garnish:)

Nutrition Facts

Serving size

Calories 140 Calories from Fat 75

% Daily Value*

Total Fat 8 g12.8%

Saturated Fat 3.4 g17.1%

Trans Fat 0 g

Cholesterol 20.4 mg

Sodium 948.1 mg39.5%

Total Carbohydrates 9 g3%

Dietary Fiber 1.3 g5.3%

Sugars 2.7 g

Protein 7 g14%

Vitamin A 69.2% Vitamin C 13.6%

Calcium 2.2% Iron 2.9%

*Based on a 2000 Calorie diet


1. Clean and chop the onion.
2. Prepare root vegetables, cut into blocks and reserve for garnish.
3. Chop the trimmings into small pieces.

4. In a pan heat dripping, add the meat and fry lightly on both sides. Fry in batched add meat only covering the bottom of pan.
5. Drain out the meat from pan.
6. Fry onion until light brown.
7. Stir in flour and fry gently until brown in colour.
8. With a metal spoon mix roux to prevent scorching.
9. Pour hot stock over it, stirring all the time.
10. Add seasoning.
11. Boil the mixture. Skim out the froth and add meat and vegetables trimmings.
12. Cook and simmer for 2-2 1/2 hours until cooked.
13. Cut into strips prepared blocks of carrot and swede.
14. In a pan boil salted water and cook in it for 15 mins.
15. Strain out from water and keep hot. Complete cooking garnish while cooking stew parallely.
16. Taste sauce and correct seasoning, colour and consistency that of a pouring sauce.

17. Serve hot.