Dan's Beef Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1.5 pounds (680 grams) chuck roast, cut into 1-inch cubes and removing as much of the fat as possible1/2 cup whole-grain flour3 Tbsp olive oil1 medium red onion, chopped into large pieces3 large celery stalks, sliced diagonally1.5 pounds (680 grams) red potatoes, cut into 1-inch cubes4 medium carrots, sliced diagonally2 bay leaves2 cloves garlic1/2 teaspoon black pepper1/2 teaspoon Italian seasoning1/2 teaspoon paprika1/8 teaspoon (or so) ground cloves1 teaspoon lemon juice1 teaspoon Worcestershire sauce4 cups water (plus a small amount to cover the potatoes)
Put the cut-up meat into a covered plastic container with the flour and shake until all of the meat is covered. Heat a large skillet and 3 tablespoons of olive oil over medium-high heat. After shaking excess flour from each piece of meat, brown the meat evenly and well.
Place all of the meat and the scrapings into the crock pot's crock. Add all ingredients except the water. Pour four cups of water over everything, and then add just enough to barely cover any potatoes sticking up.
Cook on Low for 10 to 12 hours (High for 5 to 6 hours).
Makes 8 to 10 servings of about a cup and a half each. Serve with warm artisan bread for an old-world style meal.
Number of Servings: 8
Recipe submitted by SparkPeople user DAN_ODEA.
Place all of the meat and the scrapings into the crock pot's crock. Add all ingredients except the water. Pour four cups of water over everything, and then add just enough to barely cover any potatoes sticking up.
Cook on Low for 10 to 12 hours (High for 5 to 6 hours).
Makes 8 to 10 servings of about a cup and a half each. Serve with warm artisan bread for an old-world style meal.
Number of Servings: 8
Recipe submitted by SparkPeople user DAN_ODEA.
Nutritional Info Amount Per Serving
- Calories: 263.1
- Total Fat: 10.8 g
- Cholesterol: 55.3 mg
- Sodium: 121.4 mg
- Total Carbs: 22.3 g
- Dietary Fiber: 3.7 g
- Protein: 19.3 g
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