Beef Stew
Created by natsgarden123 on March 25, 2014
- Servings: 4
- Prep Time: 15m
- Cook Time: 2h
- Recipe #12332
Ingredients
- 1 pound beef chuck (cut into 2" cubes)
- 4 tablespoons all-purpose flour
- Seasoned Salt, to taste (or Everglades Seasoning, my choice)
- 2 tablespoons oil
- 2 cups boiling water
- 1 cup onions, diced
- 1 leak, sliced
- 4 carrots, cut into large chunks
- 1 cup chopped celery
- 1 tablespoon Kitchen Bouquet
- 1/2 teaspoon garlic powder
- 2 tablespoons ketchup
- 2 teaspoons Worcestershire Sauce
- 1/2 teaspoon basil
- 1/2 pound portabella mushrooms, sliced (baby)
- 3/4 cup peas, frozen
How to Make
-
Step 1: Put the flour in a bowl and sprinkle liberally with seasoned salt-toss the meat cubes int the mixture and set aside-reserve the remaining flour mix.
-
Step 2: In a heavy pot, preferable an enameled cast iron pot, over medium-high, heat the oil until very hot- add the meat and brown on all sides.
-
Step 3: Add the remaining flour mix, the onions, leeks, carrots and celery. Add the boiling water, kitchen bouquet, basil and garlic powder-mix well.
-
Step 4: Cover the pot and bring to a boil-lower heat to a simmer - cook approx 1 1/2 hours or until the meat is tender.
-
Step 5: Add the ketchup, Worcestershire, mushroom and peas- simmer for an additional 30 minutes.
-
Step 6: Taste the sauce and add more seasoning if needed.
-
Step 7: Serve over noodles or mashed potatoes.
Nutritional Facts
- Serving Size: 1 (575.6 g)
- Calories 537.8
- Total Fat - 29.9 g
- Saturated Fat - 10.1 g
- Cholesterol - 126.6 mg
- Sodium - 1272.1 mg
- Total Carbohydrate - 34.7 g
- Dietary Fiber - 8 g
- Sugars - 13.5 g
- Protein - 32.6 g
- Calcium - 140.2 mg
- Iron - 3.8 mg
- Vitamin C - 22.8 mg
- Thiamin - 0.3 mg