Beef & Mushroom Stew (Or Soup)
Recipe: #20626
August 19, 2015
Categories: Steak, Sirloin Steak, Sunday Dinner, Gluten-Free, High Protein, No Eggs, Non-Dairy, Beef Dinner, more
"I made this lots of times for everyone in my family and they all love this recipe, after the first time I made it I made it like the recipe says but now I make it different, in winter I add more broth and serve as a soup and you could add in some red wine to"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (470.4 g)
- Calories 417.4
- Total Fat - 25 g
- Saturated Fat - 9.8 g
- Cholesterol - 113.3 mg
- Sodium - 409.1 mg
- Total Carbohydrate - 14.9 g
- Dietary Fiber - 4 g
- Sugars - 8.3 g
- Protein - 33.2 g
- Calcium - 64.2 mg
- Iron - 3.9 mg
- Vitamin C - 21.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat some oil in a large pot and add beef cubes. Cook beef cubes until really browned on all sides, stirring often. Take out the beef from the pot. Add onion and garlic and cook for few minutes.
Step 2
Add beef back to pot with all other ingredeints. Heat to a boil. Reduce heat to low.
Step 3
Simmer, covered, until beef and vegetables are tender – about 1 1/2 hour stirring occasionally. Add some salt and pepper while cooking.
Tips
No special items needed.
0 Reviews
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