Beef Stew With Sherry
|Boneless chuck||3 Pound, cut into squares|
|Margarine||1⁄4 Pound (1/2 Stick)|
|Salt||1 1⁄2 Teaspoon|
|Onion||1 Large, sliced|
|Garlic||1 Clove (5 gm)|
|Canned sliced mushrooms||8 Ounce, drained|
|Water||1 Cup (16 tbs)|
|Sherry||1 Cup (16 tbs)|
|Canned tomatoes||17 Ounce (1 No. 303)|
|Parsley flakes||1 Teaspoon|
|Celery stalks||3 , cut into 1 inch pieces|
|Carrots||5 , cut into pieces|
|Water||1⁄4 Cup (4 tbs)|
Brown meat in margarine in Dutch oven.
Add salt, onion, garlic and mushrooms.
Cook slowly until onion is tender.
Add water, sherry, tomatoes, parsley, thyme, bay leaf, celery and carrots.
Simmer, covered, about 2 hours and 30 minutes.
Blend in flour with water; stir into stew and bring to a boil.
Serving size: Complete recipe
Calories 4270 Calories from Fat 1810
% Daily Value*
Total Fat 202 g311.3%
Saturated Fat 16.7 g83.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4674 mg194.7%
Total Carbohydrates 198 g65.9%
Dietary Fiber 28.7 g114.9%
Sugars 30.4 g
Protein 394 g787.4%
Vitamin A 1194.6% Vitamin C 175.7%
Calcium 50.7% Iron 91.5%
*Based on a 2000 Calorie diet