Slow-cooked Beef Stew

Slow-cooked Beef Stew
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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Slow-cooked Beef Stew calories by ingredient
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Introduction

A delicious slow-cooked beef stew that doesn't need a slow cooker. Makes a rich but not heavy stew with a nice broth and delicious vegetables. A delicious slow-cooked beef stew that doesn't need a slow cooker. Makes a rich but not heavy stew with a nice broth and delicious vegetables.
Number of Servings: 6

Ingredients

    3 tablespoons butter
    2 cups all purpose flour
    2 pounds beef chuck shoulder roast, cut into chunks, or 2 lbs stew beef
    Sea salt & freshly ground black pepper
    1.5 glass of burgundy wine (or your preferred red wine)
    fresh thyme (about 8-10 sprigs)
    7 cloves of garlic, minced
    2 large onions, chopped
    2 bay leaves
    paprika, about a teaspoon (can be omitted)
    1/2 teaspoon ground cloves
    1 tablespoon worcestershire sauce
    beef stock (about 3 cups)
    6 small new white potatoes, cut into chunks
    3-4 carrots, chopped

    Other vegetables that go well include turnips, sweet potatoes, parsnips, etc.

Directions

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.

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