Roasted autumn vegetable beef stew
- Number of Servings: 5
Ingredients
2 lbs beef, choppedolive oilminced garlic1/2 cup flourcinnamonnutmeg5 small potatoes, scrubbed and diced2 large carrots, scrubbed and diced3 small red onions, chopped2 sprigs rosemaryolive oil26oz low-sodium beef stock1/2 cup sweet marsala wine1 tablespoon Worcestershire sauce1 tablespoon balsamic vinegarsalt & pepper
Toss chopped vegetables (potatoes, carrots, onions) in olive oil and the fresh rosemary sprigs, and lay across a foil-covered baking sheet. Roast at 400F for 25 minutes.
Heat olive oil and garlic in a large, sturdy stockpot until garlic begins to brown. Mix together flour with cinnamon and nutmeg, to your preference. I used about a tablespoon of both combined. Spread flour mixture on a plate. Toss beef cubes in a bit of olive oil and then toss in flour mixture. Place the beef in the pot with the garlic and olive oil and cook at medium heat until browned. When the meat is suitably browned, add the roasted vegetables.
Add all liquids and simmer over low heat for about two hours.
Season to taste with salt & pepper.
Makes 5 servings.
Number of Servings: 5
Recipe submitted by SparkPeople user CRUNCHY721.
Heat olive oil and garlic in a large, sturdy stockpot until garlic begins to brown. Mix together flour with cinnamon and nutmeg, to your preference. I used about a tablespoon of both combined. Spread flour mixture on a plate. Toss beef cubes in a bit of olive oil and then toss in flour mixture. Place the beef in the pot with the garlic and olive oil and cook at medium heat until browned. When the meat is suitably browned, add the roasted vegetables.
Add all liquids and simmer over low heat for about two hours.
Season to taste with salt & pepper.
Makes 5 servings.
Number of Servings: 5
Recipe submitted by SparkPeople user CRUNCHY721.
Nutritional Info Amount Per Serving
- Calories: 682.1
- Total Fat: 22.7 g
- Cholesterol: 151.3 mg
- Sodium: 738.8 mg
- Total Carbs: 55.3 g
- Dietary Fiber: 6.8 g
- Protein: 60.0 g
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