Beef Stew
Recipe: #36435
February 07, 2021
Categories: Roast Beef, Beef Chuck, High Protein, No Eggs, Non-Dairy Frozen Vegetables, Kosher Meat, more
"Recipe source: Southern Cast Iron Makes a lot about 4 quarts or so"
Ingredients
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 by Step Method
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
No special items needed.