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Basic Stew

fast.cook's picture
  Beef chuck/Iamb / pork / veal shoulder 8 Ounce
  Canned vegetable tomato juice cocktail 6 Ounce (1/2 Of 12 Ounce Can)
  Beef broth 1 Cup (16 tbs)
  Bay leaf 1 Small
  Worcestershire sauce 2 Teaspoon
  Dried basil 1⁄4 Teaspoon
  Potato 1 Small, cut up
  Carrots 2 Small, cut up
  Onion 1 Small, cut up
  All purpose flour 2 Tablespoon
  Cold water 1⁄4 Cup (4 tbs)

1. Pierce meat deeply on all sides with a large fork. Cut into 1-inch cubes. In a deep 1 1/2 quart casserole with lid, combine meat, juice, broth, bay leaf, Worcestershire sauce and basil. Add vegetables; stir well, making sure meat is covered by liquid.
2. Cover and microwave at 100% (high) 10 minutes. Microwave at 30% ( medium low ) 50 to 60 minutes or until meat and vegetables are tender; stir after 30 minutes. Meat is done when it can be easily pierced with a fork. Vegetables should be tender with pierced with a fork. Let stand, covered, 10 minutes.
3. In a screw-top jar, shake together flour and cold water. Stir into stew. Microwave, uncovered, at 100% (high) 2 to 3 minutes or until thickened and bubbly; stir every 1 minute.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 922 Calories from Fat 382

% Daily Value*

Total Fat 42 g65.2%

Saturated Fat 16.9 g84.7%

Trans Fat 0 g

Cholesterol 149.7 mg49.9%

Sodium 1566.1 mg65.3%

Total Carbohydrates 81 g26.9%

Dietary Fiber 10.9 g43.5%

Sugars 17.7 g

Protein 56 g111.7%

Vitamin A 390.9% Vitamin C 153.1%

Calcium 20.1% Iron 52.3%

*Based on a 2000 Calorie diet


Basic Stew Recipe