Grandma's Beef Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
15 oz round steaksalt and black pepper2 tbsp olive oil, divided1 large onion3 large carrots9 ribs celery5 cremini mushrooms1 1/2 large red peppers1 1/2 cups chopped cauliflower1/2 cup chopped green beans4 cloves garlic2 large fresh tomatoes, chopped1 (12 oz) can no-salt-added corn5 red "new" potatoes, halved or quartered1 (28-oz) can no-salt-added diced tomatoes2 cups beef broth1 tsp kosher salt1 tsp cocoa powder1 tsp allspice1/4 tsp cumin1 tsp dried thyme1 tsp paprika1 tbsp Worcestershire sauce1 tsp low sodium soy sauce3 tbsp ketchup1 (6-oz) can tomato paste1/4 cup fresh or frozen peas3 1/2 tbsp Veloutine
Cube the steak and season well with salt and pepper.
Heat 1 tbsp of oil in a large, heavy pot (I used enameled cast iron).
Add the steak and brown on all sides. Remove to a plate.
Add the remaining olive oil and bring back to temperature, then add the onion, carrots, celery, mushrooms and peppers.
Cook, stirring, for about 15 minutes, until they begin to soften.
Add the cauliflower, beans, garlic, fresh tomatoes, corn and potatoes and stir in.
Pour in the diced tomatoes and broth and stir in the salt, cocoa, allspice, cumin, thyme, paprika, Worcestershire, soy sauce, ketchup and tomato paste.
Bring to a boil, then reduce heat to a simmer and add back the beef.
Partially cover and cook, stirring every hour or so, for 3 hours.
Cover the pot completely and cook, stirring every hour or so, for 3 hours.
Stir in the peas and Veloutine, bring back to a boil and cook until thickened.
Taste and add salt and pepper as needed.
Serving Size: Makes 10 hearty servings
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Heat 1 tbsp of oil in a large, heavy pot (I used enameled cast iron).
Add the steak and brown on all sides. Remove to a plate.
Add the remaining olive oil and bring back to temperature, then add the onion, carrots, celery, mushrooms and peppers.
Cook, stirring, for about 15 minutes, until they begin to soften.
Add the cauliflower, beans, garlic, fresh tomatoes, corn and potatoes and stir in.
Pour in the diced tomatoes and broth and stir in the salt, cocoa, allspice, cumin, thyme, paprika, Worcestershire, soy sauce, ketchup and tomato paste.
Bring to a boil, then reduce heat to a simmer and add back the beef.
Partially cover and cook, stirring every hour or so, for 3 hours.
Cover the pot completely and cook, stirring every hour or so, for 3 hours.
Stir in the peas and Veloutine, bring back to a boil and cook until thickened.
Taste and add salt and pepper as needed.
Serving Size: Makes 10 hearty servings
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 216.0
- Total Fat: 5.1 g
- Cholesterol: 24.5 mg
- Sodium: 649.2 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 6.0 g
- Protein: 14.9 g
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