Linda's Beef Stew
Recipe: #4247
January 22, 2012
Categories: Stewing Beef, Potatoes, New England, Game/Sports Day, Potluck, Sunday Dinner, Gluten-Free, High Protein, No Eggs, Non-Dairy, Kosher Meat, Beef Dinner, more
"Beef Stew is always great to have in the winter. If you love stews, this is the one to try. Delicious as a clear broth soup, or thicken to make a gravy. Both are awesome! Make along with my recipe for Bea's Herbed Dumplings, and you will be coming back for another bowl!"
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (454.7 g)
- Calories 493.4
- Total Fat - 27.2 g
- Saturated Fat - 13.5 g
- Cholesterol - 237 mg
- Sodium - 180.4 mg
- Total Carbohydrate - 41.2 g
- Dietary Fiber - 8 g
- Sugars - 9 g
- Protein - 21.4 g
- Calcium - 618.6 mg
- Iron - 7.8 mg
- Vitamin C - 25.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Brown stew beef in a small amount of oil.
Step 2
Put meat and onions in a pot covered with water. Add salt and pepper to taste, and cook for 2 hours, adding more water, if needed, as meat cooks.
Step 3
After cooking for 2 hours, add the vegetables, and cook another 1/2 hour.
Step 4
Serve, or if you like the gravy thick add 2 tablespoons of corn starch to 1/2 cup cold water, and mix, then pour into pan.
Step 5
Stir, and let cook for a few minutes to thicken to desired consistency. Serve.
Tips
No special items needed.
8 Reviews
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