Savory Beef Stew
Recipe: #29195
March 10, 2018
Categories: Stewing Beef, Sunday Dinner Gluten-Free, No Eggs, Non-Dairy, Fresh Tomatoes, Water, Kosher Meat, Beef Dinner, more
"Simple, with lots of flavor."
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (402.6 g)
- Calories 292.9
- Total Fat - 19.7 g
- Saturated Fat - 7.8 g
- Cholesterol - 127.1 mg
- Sodium - 320.5 mg
- Total Carbohydrate - 18 g
- Dietary Fiber - 3.6 g
- Sugars - 4.4 g
- Protein - 11.3 g
- Calcium - 333.5 mg
- Iron - 4.2 mg
- Vitamin C - 19.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Brown the stew meat in the oil in two batches and remove, leaving the oil in the stew pot or dutch oven.
Step 2
Soften the onions for 5 minutes and add the other vegetables except for the potatoes. Cook in the oil for another 5 to 10 minutes and remove the vegetables from the pot.
Step 3
Add the beef and the liquids; bring to a boil and simmer for 30 minutes.
Step 4
Add back the vegetables, the potatoes and the remainder of the ingredients.
Step 5
Simmer for 15 more minutes or until beef and potatoes are tender.
Step 6
Add water to the corn starch to make a slurry and stir into the stew.
Step 7
Simmer until thickened and beef is tender.
Step 8
Note: A substitute for Zatarain's gumbo base is browned flour. I keep a bag of this in my freezer for gravies and gumbo's. Add one up of all purpose flour to a heavy skillet and heat over medium-high heat whisking continuously until a tan color is obtained (15 minutes or so). When wetted, this should be a dark brown or at least darker than peanut butter in color. This has a parched taste just like a roux made with flour and oil. It doesn't have a lot of thickening power.
Tips
No special items needed.
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