Saucy Beef Stew Recipe
Ingredients
| Stewing beef | 2 Pound, cubed (1 Kg) | |
| All purpose flour | 50 Milliliter (0.25 Cup) | |
| Salt | 2 Milliliter (0.5 Teaspoon) | |
| Pepper | 1 Milliliter (0.25 Teaspoon) | |
| Beef stock | 500 Milliliter (2 Cups) | |
| Dry red wine | 125 Milliliter (0.5 Cup) | |
| Canned tomatoes | 14 Ounce, undrained (398 Milliliter) | |
| Carrots | 5 , sliced | |
| Onions | 2 , sliced | |
| Mushrooms | 125 Gram, sliced (0.5 Cup, 0.25 Pound, 375 Milliliter) | |
| Crushed dried rosemary | 2 Milliliter (0.5 Teaspoon) |
Nutrition Facts
Serving size
Calories 322 Calories from Fat 72
% Daily Value*
Total Fat 9 g13.3%
Saturated Fat 3.5 g17.4%
Trans Fat 0 g
Cholesterol 80 mg26.7%
Sodium 892 mg37.2%
Total Carbohydrates 24 g8.1%
Dietary Fiber 4 g16.1%
Sugars 5.2 g
Protein 33 g66.5%
Vitamin A 179.3% Vitamin C 21.8%
Calcium 6.3% Iron 18.1%
*Based on a 2000 Calorie diet
Directions
Arrange beef on baking sheet; bake in 500°F (260°C) oven for 10 to 15 minutes or until lightly browned.
Meanwhile, in large Dutch oven, combine beef stock, wine, tomatoes, carrots, onions, mushrooms and rosemary, breaking up tomatoes with fork; bring to boil.
Add browned beef; bake in 300°F (150°C) oven for 2 hours or until beef is tender.
Chef
