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Savory Beef Stew Recipe
|All purpose flour||1⁄2 Cup (8 tbs)|
|Lean beef stew meat||2 Pound, cut into 1 inch cubes|
|Cranberry juice||2 Cup (32 tbs), divided|
|Canned beef broth||14 1⁄2 Ounce (1 Can)|
|Dried marjoram||1⁄2 Teaspoon|
|Dried thyme||1⁄4 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Carrots||5 Medium, cut into chunks|
|Potatoes||5 Medium, peeled and cubed|
|Frozen peas||2 Cup (32 tbs), thawed|
Serving size: Complete recipe
Calories 3454 Calories from Fat 564
% Daily Value*
Total Fat 63 g96.7%
Saturated Fat 25.3 g126.7%
Trans Fat 0 g
Cholesterol 381 mg
Sodium 4461.1 mg185.9%
Total Carbohydrates 482 g160.7%
Dietary Fiber 64.5 g258.1%
Sugars 176.6 g
Protein 257 g514%
Vitamin A 1135.5% Vitamin C 774.5%
Calcium 114.4% Iron 204.5%
*Based on a 2000 Calorie diet
Reserve remaining flour mixture.
Place beef in a Dutch oven.
Add bacon if desired.
Bake, uncovered, at 400° for 30 minutes.
Add onions, 1-1/2 cups cranberry juice, broth and seasonings.
Cover and bake at 350° for 1 hour.
Add carrots and potatoes; bake 1 hour or until meat and vegetables are tender.
Combine reserved flour mixture and remaining cranberry juice until smooth; stir into stew.
Cover and bake 30 minutes longer.
Remove bay leaf.
Add peas; return to the oven for 5 minutes.