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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 157.7
  • Total Fat: 5.9 g
  • Cholesterol: 30.7 mg
  • Sodium: 342.4 mg
  • Total Carbs: 11.4 g
  • Dietary Fiber: 1.8 g
  • Protein: 11.0 g

View full nutritional breakdown of Old-Fashioned Beef Stew calories by ingredient
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Old-Fashioned Beef Stew

Submitted by: GRITS46

Introduction

Taken from the cookbook, A Taste of Oregon, this has become a family favorite. I do reduce the amount of potatoes, carrots and corn to keep carbs lower but follow the recipe otherwise. Taken from the cookbook, A Taste of Oregon, this has become a family favorite. I do reduce the amount of potatoes, carrots and corn to keep carbs lower but follow the recipe otherwise.
Number of Servings: 20

Ingredients

    2 T olive oil
    2 lbs stew beef, trimmed
    2 medium onions, sliced
    2 large carrots, sliced
    2 lbs tomatoes (canned or fresh)
    1 10-oz pkg frozen corn
    1 10-oz pkg cut green beans
    3 medium potatoes, washed and cubed
    1 10.5 oz can beef broth
    2 t salt
    1 t pepper
    1 medium bay leaf
    1 t dried marjoram
    1 t garlic powder
    1 t sweet basil
    2 C red wine
    Roux of 2 T butter and 2 T flour mashed together (optional)

Directions

In heavy 6 qt. Dutch oven, heat oil just to smoking. Add meat all at once and brown rapidly, stirring constantly until all of the cubes are browned. Reduce heat and add onions and spices. Cook until onion is just tender. Add remaining ingredients except roux. Stir well to combine. Cook over medium-low heat until meat is tender and all vegetables are tender, approximately 1 hour. Add more wine or beef stock during cooking to keep meat from drying out. Stew should be very moist but not runny. If gravy is thin, add roux; cook and stir until thickened and flour taste is gone.

Makes: 5 qts., or 20 1-cup servings.

Number of Servings: 20

Recipe submitted by SparkPeople user GRITS46.






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