Beef Stew

6-8
Servings
10m
Prep Time
2.5h
Cook Time
2h 40m
Ready In


"Recipe source: Southern Cast Iron Makes a lot about 4 quarts or so"

Original recipe yields 6-8 servings
OK

Nutritional

  • Serving Size: 1 (763.6 g)
  • Calories 568.2
  • Total Fat - 17.9 g
  • Saturated Fat - 4.3 g
  • Cholesterol - 149.7 mg
  • Sodium - 2419.9 mg
  • Total Carbohydrate - 42 g
  • Dietary Fiber - 8.3 g
  • Sugars - 7 g
  • Protein - 57.7 g
  • Calcium - 121.4 mg
  • Iron - 6.7 mg
  • Vitamin C - 14.5 mg
  • Thiamin - 0.5 mg

Step 1

In a 5-6 quart dutch oven over medium high heat add 2 tablespoons of oil and then add the vegetables (carrots - celery) and cook stirring occasionally for 5 minutes or until vegetables are browned and tender. Remove vegetables from pot.

Step 2

In a bowl whisk together the 1 tablespoon flour, 1 tablespoon salt, chili powder and 2 teaspoons pepper and then add the beef and toss until beef is covered with flour mixture.

Step 3

In the dutch oven over medium high heat add 2 tablespoons oil and add 1/4th of the beef and cook stirring occasionally until browned -- remove and repeat until all the beef is browned -- you may need more oil as the meat cooks. Reserve the remaining flour.

Step 4

Add the garlic to the pot and cook stirring for 1 minute. Stir in wine and cook for a few minutes before returning the beef to the pot along with the beef stock/broth, 2 cups water, rosemary, 1/2 tablespoon salt and 1/2 teaspoon pepper and then bring the stew to a boil; cover and simmer for 1 1/2 hours or until beef is tender.

Step 5

Stir in potatoes and the cooked vegetables; cover and simmer for another 30 minutes. If you desire a thicker consistency in a small cup or bowl whisk together 1 tablespoon of the reserved flour with 2 tablespoons of water and stir mixture into the stew until combined and cook for 15-20 minutes or until stew is thickened. Stir in peas and cook until heated through.

Tips & Variations


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