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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 351.2
  • Total Fat: 8.5 g
  • Cholesterol: 90.8 mg
  • Sodium: 587.6 mg
  • Total Carbs: 24.2 g
  • Dietary Fiber: 3.7 g
  • Protein: 37.1 g

View full nutritional breakdown of classic homemade beef stew calories by ingredient
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classic homemade beef stew

Submitted by: AMANDALEEE

Introduction

this is one of the best tasting beef stew recipes I have ever used. it takes some effort and time... lots of stages to it - lots of chopping, stirring... even the way you do the sauteeing and the kind of quality dutch oven you use affects the outcome - you WANT lots of brown bits to scrape up after doing the onions, garlic mushrooms and stew meat... but it is WORTH it. low fat and high protein - - - VERY VERY Good! comfort food!!!! this is one of the best tasting beef stew recipes I have ever used. it takes some effort and time... lots of stages to it - lots of chopping, stirring... even the way you do the sauteeing and the kind of quality dutch oven you use affects the outcome - you WANT lots of brown bits to scrape up after doing the onions, garlic mushrooms and stew meat... but it is WORTH it. low fat and high protein - - - VERY VERY Good! comfort food!!!!
Number of Servings: 6

Ingredients

    2 cups sliced mushrooms - fresh
    1 tsp olive oil

    2 cups chopped onion
    2 to 3 cloves minced garlic

    2 more tsp olive oil
    2lbs stew beef
    1/3 cup white flour
    1/8 tsp salt

    1 cup red cooking wine
    3 1/2 cups beef broth
    bay leaf
    1 tsp dry thyme (or 1 tbspn fresh)

    2 cups chopped carrot
    2 cups cubed potato

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Directions

take 1 tsp olive oil and heat to medium high heat in a large dutch oven on the stove top. sautee the mushrooms for about 5 or 6 minutes and then remove from the pot and set aside. Add in the onions and saute about 10 minutes - until browned and soft. Add the minced garlic and sautee one more minute or so, then add them all to the mushrooms you have set aside.

dredge the stew beef in the flour.

add 2 teaspoons of olive oil to the pot and take 1/2 the beef and brown it in the pot, then set aside with the mushroom mixture. add another tspn of oil if necessary to finish the last 1/2 of the flour-dredged beef.

you should have formed a brown coating on the bottom of the dutch oven by now...

pour the cup of cooking wine into the emptied dutch oven and use your stirring spoon to scrape up all the brown bits on the bottom of the pan to assume into the juices. add in the broth and the bay leaf and the thyme now as well. bring to a boil and then add back in the beef mushroom and onion mixture.

Allow the whole thing to simmer covered for about 1 hour or so.

uncover and add in the carrots and potatoes, stir well and allow to simmer again - this time UNcovered - for another 1 1/2 hours until everything is very tender and the broth has thickened up nicely. add salt and pepper to taste.


Makes about 6 healthy 1.5 - 2 cup servings!
this is also great to freeze portions of for another time...




Number of Servings: 6

Recipe submitted by SparkPeople user AMANDALEEE.






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