Slow-cooked Beef Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 tablespoons butter2 cups all purpose flour2 pounds beef chuck shoulder roast, cut into chunks, or 2 lbs stew beefSea salt & freshly ground black pepper1.5 glass of burgundy wine (or your preferred red wine)fresh thyme (about 8-10 sprigs)7 cloves of garlic, minced2 large onions, chopped2 bay leavespaprika, about a teaspoon (can be omitted)1/2 teaspoon ground cloves1 tablespoon worcestershire saucebeef stock (about 3 cups)6 small new white potatoes, cut into chunks3-4 carrots, choppedOther vegetables that go well include turnips, sweet potatoes, parsnips, etc.
Preheat a large saucepan or dutch oven over medium high heat with the oil and butter.
Season beef chunks with salt & pepper then coat with flour. Add single layer of beef to pan and thoroughly brown on both sides. Once all meat is browned, move to a plate and set aside.
Add more butter to the pan and add onions and garlic, using wooden spoon to stir and scrape up any beef residue from pan. Once onions are cooked add the wine, continuing to stir. Once wine is hot add beef, thyme, ground cloves, bay leaves, worcestershire sauce, beef stock, paprika, and salt & pepper to taste. Bring mixture to a boil and then reduce heat to a simmer and cook uncovered until it thickens, about 20 minutes. Cover and simmer on low heat for 3 hours.
After 2 hours add potatoes, carrots, and mushrooms. Add a pinch or two of sugar to balance flavors.
Turn up heat to low boil. Taste and season with more salt & pepper, if necessary.
Makes approximately 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user BASKINGLIZARD.
Season beef chunks with salt & pepper then coat with flour. Add single layer of beef to pan and thoroughly brown on both sides. Once all meat is browned, move to a plate and set aside.
Add more butter to the pan and add onions and garlic, using wooden spoon to stir and scrape up any beef residue from pan. Once onions are cooked add the wine, continuing to stir. Once wine is hot add beef, thyme, ground cloves, bay leaves, worcestershire sauce, beef stock, paprika, and salt & pepper to taste. Bring mixture to a boil and then reduce heat to a simmer and cook uncovered until it thickens, about 20 minutes. Cover and simmer on low heat for 3 hours.
After 2 hours add potatoes, carrots, and mushrooms. Add a pinch or two of sugar to balance flavors.
Turn up heat to low boil. Taste and season with more salt & pepper, if necessary.
Makes approximately 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user BASKINGLIZARD.
Nutritional Info Amount Per Serving
- Calories: 333.1
- Total Fat: 12.3 g
- Cholesterol: 82.6 mg
- Sodium: 1,025.8 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 4.3 g
- Protein: 28.6 g
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