Roasted autumn vegetable beef stew

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Nutritional Info
  • Servings Per Recipe: 5
  • 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

View full nutritional breakdown of Roasted autumn vegetable beef stew calories by ingredient
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Roasting the veggies before adding them to the stew adds extra flavor. Roasting the veggies before adding them to the stew adds extra flavor.
Number of Servings: 5


    2 lbs beef, chopped
    olive oil
    minced garlic
    1/2 cup flour

    5 small potatoes, scrubbed and diced
    2 large carrots, scrubbed and diced
    3 small red onions, chopped
    2 sprigs rosemary
    olive oil

    26oz low-sodium beef stock
    1/2 cup sweet marsala wine
    1 tablespoon Worcestershire sauce
    1 tablespoon balsamic vinegar

    salt & 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.

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