Beef Stew

HilahCooking's picture

Jun. 18, 2015

Delicious vegetable beef stew. This hearty beef stew recipe has what it takes to warm up a cold evening.


Flour 2 Tablespoon
Beef chuck/Country ribs 2 Pound , cubed
Salt 1 Teaspoon
Black pepper 1 Teaspoon
Paprika 1 Teaspoon
Bacon fat/Oil 1 Tablespoon
Sherry/Wine 2 Tablespoon
Sliced carrots 2 Cup (32 tbs)
Diced onion 2 Cup (32 tbs)
Sliced celery 1 Cup (16 tbs)
Potato 1 Medium , cubed
Turnip 1 , peeled and cubed (or an additional potato)
Garlic cloves 2 Large , minced
Thyme 1 Teaspoon
Tarragon 1 Teaspoon
Bay leaf 1
Beef broth/Water 8 Cup (128 tbs)
Green beans 1 Cup (16 tbs) (fresh or frozen)



In a large bowl, toss the beef meat with the flour, salt, and pepper.

In a large pot, heat the bacon fat and add in the beef in small batches. Brown over medium-high heat. Remove as it is browned and set aside.

Deglaze the pot with sherry, scraping up all the brown bits.

Add the carrots, onion and celery. Soften briefly in the fat.

Add in the potatoes, turnip, browned beef, garlic, bay leaf, thyme and tarragon.  

Pour beef broth and beef stock and bring to boil. Simmer 1 – 2 hour uncovered or until vegetables and meat are tender.

Add green beans and simmer, covered, another 15 minutes.



Serve with your choice of bread.

Recipe Summary

Difficulty Level: Medium
Cook Time: 120 Minutes
Ready In: 120 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 392Calories from Fat 209

 % Daily Value*

Total Fat 23 g35.4%

Saturated Fat 9 g45%

Trans Fat 0 g


Sodium 1170 mg48.75%

Total Carbohydrates 18 g6%

Dietary Fiber 3 g12%

Sugars 4 g

Protein 27 g54%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet