Created by: Mikekey
Recipe #2867 | Created on November 20, 2011
Categories: Dinner, Main Dish, Soups/Stews, Beef, Roast Beef, Beef Chuck, Vegetables, Carrot, Irish, Budget-Friendly, Easy/Beginner Cooking, Fall/Autumn, Father's Day, Game/Sports Day, Sunday Dinner, Winter, Stove Top, Gluten-Free, High Protein, No Eggs, Non-Dairy, Turnips (more)
"An "Irish" stew using beef instead of lamb. To cut calories and fat, make a day ahead of time, refrigerate, and lift off solidified fat before reheating."
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Prep Time: 20mPT20M
Cook Time: 75mPT75M
I placed all the ingredients listed in a crock-pot and cooked this on.... Read more
- 1 pound beef chuck roast (cut into 1-inch cubes)
- 1 cup low-sodium beef broth
- 1 cup water
- 1 bay leaf
- 1 onion, medium (peeled and sliced into rings)
- 1 turnip, medium (peeled and diced)
- 1 carrot, large (peeled and sliced)
- 1 potato, medium russet (peeled and diced)
- 1/2 teaspoon ground black pepper
- 2 tablespoons whole wheat flour
- 2 teaspoons marjoram
- 1 tablespoon low-sodium soy sauce
What You Will Need
No special items needed.
In a large saucepan, combine the beef, broth, water and bay leaf. Bring to a boil over medium-high heat. Reduce heat, cover, and simmer for 20 minutes.
Add the onions, turnips, carrots, potatoes and pepper. Simmer for 45 minutes.
If doing the overnight method, remove from heat, cool slightly and refrigerate overnight. To reheat, remove fat from top of stew.
Mix flour with some water to make a smooth paste. Add to the stew, along with the marjoram and stir over heat until the stew thickens and is heated through, about 12 minutes. Stir in the soy sauce and serve.
- Serving Size: 1 (375 g)
- Calories 232.2
- Total Fat - 4.2 g
- Saturated Fat - 1.5 g
- Cholesterol - 74.8 mg
- Sodium - 586 mg
- Total Carbohydrate - 20 g
- Dietary Fiber - 3.2 g
- Sugars - 3.4 g
- Protein - 28.3 g
- Calcium - 86.1 mg
- Iron - 3.4 mg
- Vitamin C - 15.6 mg
- Thiamin - 0.2 mg