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Beef Stew

southern.chef's picture
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt 2 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Boneless beef chuck 2 Pound, cut into 1 inch cube
  Onions 2 Medium, sliced
  Vegetable oil 1⁄3 Cup (5.33 tbs)
  Canned beer 12 Ounce
  Soy sauce 1 Tablespoon
  Worcestershire sauce 1 Tablespoon
  Steak sauce 1 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Bay leaves 2
  Dried thyme 1⁄2 Teaspoon
  Potatoes 4 Medium, peeled, quartered
  Frozen peas 10 Ounce
  Chopped parsley 2 Tablespoon

Combine flour, salt, and pepper, dredge beef in flour mixture.
Cook beef and onion in hot oil in wok over medium-high heat until beef is brown.
Stir in beer, soy sauce, Worcestershire sauce, steak sauce, garlic, bay leaves, and thyme, cover, reduce heat, and simmer 1 1/2 hours.
Stir in potatoes, cover and simmer over low heat 20 minutes or until potatoes are tender.
Add peas, cook an additional 5 to 8 minutes.
Remove bay leaves.
Garnish each serving with chopped parsley.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 373 Calories from Fat 195

% Daily Value*

Total Fat 22 g33.5%

Saturated Fat 6.9 g34.6%

Trans Fat 0 g

Cholesterol 54.4 mg18.1%

Sodium 634.6 mg26.4%

Total Carbohydrates 23 g7.8%

Dietary Fiber 3.5 g14%

Sugars 3.9 g

Protein 20 g39.1%

Vitamin A 15.7% Vitamin C 39.9%

Calcium 4.9% Iron 17.3%

*Based on a 2000 Calorie diet

Beef Stew Recipe