- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 247.3
- Total Fat: 9.1 g
- Cholesterol: 27.2 mg
- Sodium: 356.7 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 2.0 g
- Protein: 17.1 g
Beef Stew Cooked with Red Wine - Tamara'sSubmitted by: TAMARASART
Beef stock, home-prepared, 4 cup (remove)
*Potato, raw, 2.5 cup diced (remove)
Carrots, raw, 1.5 cup, chopped (remove)
Beef chuck, arm pot roast, 1 lb (remove)
Mushrooms, fresh, 3 cup, pieces or slices (remove)
Celery, raw, .5 cup, diced (remove)
Onions, raw, .125 cup, chopped (remove)
Red Wine, 16 fl oz (remove)
*Wheat flour, white, all-purpose, unenriched, .5 cup (remove)
Kosher Salt - Diamond, 1 tsp (remove)
Pepper, black, 1 tsp (remove)
Drain the beef the next day and reserve the liquid.
Brown the beef.
Add the mushrooms, celery and onions after removing the beef.
Toss the beef back in and the salt, pepper and flour. Cook to brown the flour and cook out the taste of the flour. This will be used to thicken the broth.
Add in the Beef Broth and red wine.
Cook until it starts to bubble a little bit, then add in the carrots.
Continue to cook scrapping the bottome periodically so that nothing burns or sticks too much.
About a half hour to an hour into the simmering add in the potatoes. Continue to cook until beef is nice and tender and the potatoes are cooked through.
1 cup and little more is the serving size and should get about 10 cups of food out of this batch if not a little more.
Serving Size: 10 - 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user TAMARASART.