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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 287.1
  • Total Fat: 9.3 g
  • Cholesterol: 4.1 mg
  • Sodium: 649.5 mg
  • Total Carbs: 23.2 g
  • Dietary Fiber: 3.4 g
  • Protein: 28.1 g

View full nutritional breakdown of Beef stew calories by ingredient
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Beef stew

Submitted by: NAN_LT

Introduction

Make this the daty before to allow the flavours to blend together.Could brown the meat then cook it up in a slow cooker. Make this the daty before to allow the flavours to blend together.Could brown the meat then cook it up in a slow cooker.
Number of Servings: 6

Ingredients

    *Lard, 2 tbsp
    Beef Topside, 650 gram(s), cubed
    plain flour, 2 tablespoons.
    Mushrooms, fresh, 1 cup, pieces or slices
    Onions, raw, 2 medium, coarsely chopped
    Carrots, raw, 3/4 cup, chopped
    Red Wine, 1 glass (3.5 fl oz)
    Beef stock, home-prepared, 2 cup
    Bay Leaf, 1 tbsp, crumbled
    Parsley, 5 sprigs
    Rosemary, dried, 1 tbsp

    Parsnips, 1 parsnip (9" long)
    Butternut Squash, 1 cup, cubes
    Sweet Corn, Frozen, 1 cup kernels
    Salt, 1 tsp
    Pepper, black, .5 tsp
    Water, tap, 4 cup (8 fl oz)

Directions

Cube the meat and dredge it in seasoned flour.
Heat the lard or beef fat in a large ovenproof pot.
Add the mushrooms and beef and cook until beef is browned all over.
Add 1 glass red wine and deglaze the bottom of the pot.
Add onions and carrots.
Add beef stock.
Add herbs.

Bring up to boil, cover, and put in the oven at a low heat for 2 hours.

Remove from oven and stir.

Add parsnip, squash, and corn. Bring up to a boil and let simmer until cooked.

Serve with boiled potatoes or slices of crusty bread.

Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user WITCHYMUMMY.






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