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Beef Stew

Western.Chefs's picture
Ingredients
  Boneless beef 1 1⁄2 Pound, cut into 1 1/2 inch pieces (Neck / Chuck / Round)
  Flour 4 Tablespoon
  Salt 3 Teaspoon
  Pepper 1⁄8 Teaspoon
  Garlic 1 Clove (5 gm), peeled, minced
  Fat/Salad oil 3 Tablespoon
  Minced onions 1 Cup (16 tbs)
  Boiling water 3 Cup (48 tbs)
  Bay leaf 1
  Celery seed 1⁄2 Teaspoon
  Carrots 8 Small, pared
  White potatoes 4 Small, pared
  String beans 1⁄2 Pound
  Minced parsley 1⁄4 Cup (4 tbs)
Directions

Roll meat in a blend of 1 tablesp flour, 1 teasp salt, and pepper.
Cook garlic in 2 tablesp fat in a deep kettle 2 min.
Add meat and brown.
Add onions, and cook 4 min., while stirring.
Remove meat; add 1 tablesp.
fat and brown 2 tablesp flour in it.
Stir in boiling water, and cook until thickened.
Add 1 teasp salt, meat, bay leaf, and celery seed.
Cover; simmer 2 hrs.
Add 1 teasp salt, carrots, potatoes, and beans cut crosswise.
Cover; simmer tender—about 20-30 min.
Add parsley.

Recipe Summary

Cuisine: 
Fusion
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Beef

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3607 Calories from Fat 1226

% Daily Value*

Total Fat 136 g209.5%

Saturated Fat 42.3 g211.4%

Trans Fat 0 g

Cholesterol 432.9 mg144.3%

Sodium 6655.3 mg277.3%

Total Carbohydrates 358 g119.4%

Dietary Fiber 35 g139.8%

Sugars 28.9 g

Protein 200 g400%

Vitamin A 1363.8% Vitamin C 257.9%

Calcium 34.6% Iron 157.3%

*Based on a 2000 Calorie diet

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Beef Stew Recipe