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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 505.1
  • Total Fat: 32.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 343.9 mg
  • Total Carbs: 28.6 g
  • Dietary Fiber: 4.3 g
  • Protein: 29.3 g

View full nutritional breakdown of Joanie's Beef Stew calories by ingredient
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Joanie's Beef Stew

Submitted by: MOSTLYH2O

Introduction

I never thought searing the meat first would make much difference but I see now I was wrong! I never thought searing the meat first would make much difference but I see now I was wrong!
Number of Servings: 8

Ingredients

    One 2.5 lb beef chuck roast
    1 tbsp olive oil
    2 tsp fresh thyme, stripped off the stalk
    1 tsp or so dry mustard
    1 tsp or so paprika
    1 tsp or so kosher salt
    1/2 teaspoon or so freshly ground pepper
    1 can beef broth
    1 onion, sliced
    6-8 shallots, cut in half if big
    3 cups carrots, coarsely chopped
    2 cups celery, coarsely chopped
    2 large potatoes, cut into apx. 1.5-inch cubes

Directions

-Preheat oven to 350 degrees.
-Mix together paprika, dry mustard, fresh thyme and the salt and pepper and rub on the meat
-Put olive oil in large cast-iron oven-safe pot and heat over high heat and sear the meat on all sides; maybe 3 minutes each for the large sides and a minute or so for each edge.
-Remove meat to a plate, lower heat to medium and pour in beef stock. Cook for about 5 mins or so, scraping up all the browny bits from the bottom with a wooden spoon.
-Add the meat back in, and add the onions, shallots and garlic.
-Cover and roast in oven 1 hour.
-Remove from oven, turn meat over and move to a plate.
-Put flour in small bowl and add hot liquid from pot, a little at a time and whisk with a fork until a slurry forms. Add this to pot and stir to combine with liquid.
-Put all the other veg in pot and replace meat on top of veg.
-Cover and cook for another 1-1/2 to 2 hours, checking occasionally to see that not too much liquid evaporates. If it does, add broth, water, wine or whatever.
-To serve, either slice meat and serve with vegetables and broth, or shred with a couple of forks and mix as a stew.

Serving Size: 2 cups as a stew

Number of Servings: 8

Recipe submitted by SparkPeople user MOSTLYH2O.






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