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Classic Old Fashioned Beef Stew Recipe
|All purpose flour||2 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Boneless beef chuck/Bottom round||1 Pound, cut into 1-inch cubes|
|Vegetable oil||2 Tablespoon|
|Yellow onions||2 Large, coarsely chopped|
|Small whole mushrooms||6 Ounce|
|All purpose flour||1 Pound, peeled and cut into 3/4 inch cubes|
|Carrots||8 Medium, peeled and sliced 1/2 inch thick|
|Beef stock/Canned beef broth||2 1⁄4 Cup (36 tbs) (Basic)|
|Dry red wine||1 Cup (16 tbs)|
|Whole bay leaf||1|
|Dried thyme||1⁄2 Teaspoon, crumbled|
|Parsnips||3 Medium, peeled and quartered|
|Fresh brussels sprouts/One 10 ounces package frozen brussels sprouts, unthawed||1 Pint|
|Minced parsley||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 4561 Calories from Fat 1083
% Daily Value*
Total Fat 121 g186.6%
Saturated Fat 38.6 g192.8%
Trans Fat 0 g
Cholesterol 299.3 mg
Sodium 2881.9 mg120.1%
Total Carbohydrates 633 g211.1%
Dietary Fiber 78.7 g314.7%
Sugars 57.9 g
Protein 184 g367.8%
Vitamin A 1731.3% Vitamin C 855.5%
Calcium 77% Iron 264.8%
*Based on a 2000 Calorie diet
Add the beef, half at a time, and shake until the beef is well coated.
Heat the oil in a 5-quart Dutch oven over moderately high heat for 1 minute.
Add half the beef and brown on all sides, turning frequently, for 5 to 8 minutes.
Transfer to a plate and repeat for the remaining beef.
Add the onions to the Dutch oven and saute, stirring occasionally, for 3 minutes or until slightly softened.
Add the mushrooms and saute, stirring occasionally, for 2 minutes or until lightly golden.
Return the beef to the Dutch oven and add the potatoes, carrots, stock, wine, bay leaf, and thyme.
Bring the mixture to a boil, reduce the heat to low, cover, and simmer for 1 hour.
Add the parsnips, cover, and cook for 15 minutes.
Add the Brussels sprouts, cover, and cook 15 minutes more or until the vegetables are tender.
Remove the bay leaf and stir in the parsley