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Caraway Beef Stew Recipe
|Butter/Margarine||1⁄2 Cup (8 tbs) (1 Stick Or 110 Grams)|
|Chuck||3 Pound, cut into 1-inch cubes (Sirloin / Top Round)|
|Onions||12 Medium, sliced|
|Sweet paprika||2 Tablespoon|
|Caraway seeds||1 Tablespoon|
|Lemon juice||1 Tablespoon (Juice Of 1/2 Lemon)|
|Garlic||1 Clove (5 gm), crushed (Large Clove)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Tomato paste||1 Tablespoon|
|Chopped parsley||2 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 5158 Calories from Fat 2774
% Daily Value*
Total Fat 314 g482.3%
Saturated Fat 143.1 g715.4%
Trans Fat 0 g
Cholesterol 1141.9 mg
Sodium 6324.9 mg263.5%
Total Carbohydrates 281 g93.6%
Dietary Fiber 56 g224%
Sugars 109.4 g
Protein 253 g505.6%
Vitamin A 137.7% Vitamin C 409.1%
Calcium 106.9% Iron 197%
*Based on a 2000 Calorie diet
Add-meat all at once, turning until cooked on all sides.
Mix in onions and half each of paprika, caraway marjoram, salt and lemon juice.
Add garlic clove, if desired, and wine.
Stirring occasionally, simmer uncovered until cubes of meat are tender, about 1 1/2 to 2 hours.
Blend in remaining paprika, caraway marjoram, salt, lemon juice, and flour mixed with tomato paste and a bit of liquid from the stew.
Simmer 15 minutes more.
Garnish stew with parsley.
May be prepared the night before and then reheated.