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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 322.2
  • Total Fat: 9.7 g
  • Cholesterol: 98.3 mg
  • Sodium: 452.4 mg
  • Total Carbs: 26.0 g
  • Dietary Fiber: 4.5 g
  • Protein: 34.6 g

View full nutritional breakdown of Beef Stew 1 (2cup) serving (kec) calories by ingredient
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Beef Stew 1 (2cup) serving (kec)

Submitted by: KECDMC

Introduction

Everyone has their own favorite stew recipe, and this one is definitely mine. It's a recipe I got over 10 years ago from a Campbells / Swanson's recipe book, and I've been enjoying it ever since. In my opinion, some recipes get too elaborate with too many ingredients. This one is wonderful in its simplicity; just meat, carrots, and potatoes in a delicious gravy.
I've even been known to make this into a chicken stew by substituting boneless skinless chicken thighs (flavorful dark meat) and chicken broth, with terrific results.
Everyone has their own favorite stew recipe, and this one is definitely mine. It's a recipe I got over 10 years ago from a Campbells / Swanson's recipe book, and I've been enjoying it ever since. In my opinion, some recipes get too elaborate with too many ingredients. This one is wonderful in its simplicity; just meat, carrots, and potatoes in a delicious gravy.
I've even been known to make this into a chicken stew by substituting boneless skinless chicken thighs (flavorful dark meat) and chicken broth, with terrific results.

Number of Servings: 6

Ingredients

    2 lbs. beef chuck roast (or stew beef) cut into 1 inch pieces
    2 cans (14ozeach) Swanson's beef broth
    2 Bay leaves
    1 tsp Crushed thyme leaves
    1/4 tsp ground black pepper
    6 medium size carrots (cut into 1 inch pieces)
    4 medium size white potatoes (cut into 1 inch pieces)

    1/4 cup all purpose flour
    1/4 cup water

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Directions

In a a 5quart dutch oven (sprayed with cooking spray), brown the beef, stirring often.
Add the broth, bay leaves, thyme and pepper. Heat to a boil. Cover the pot and simmer on low heat for 1 hour.
Add carrots and potatoes. cover and cook for 2 -3 hours or until the beef is fork-tender, stirring occasionally. Check the meat after 2 hours and decide if the third hour is needed.
At the end of the 2-3 hours, mix the flour and water together in a container until smooth. Using a ladle, gradually mix broth from the pot into the flour mixture (approximately 1 cup or 2 ladlefulls). Then pour this broth / flour mixture into the pot and stir. Cook over medium heat until the mixture boils and thickens, stirring constantly. Discard the bay leaves. Taste and adjust the seasonings as desired. This recipe makes approximately 6 (2cup) servings.

Number of Servings: 6

Recipe submitted by SparkPeople user KECDMC.






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