Beef Stew

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 291.8
  • Total Fat: 9.4 g
  • Cholesterol: 49.1 mg
  • Sodium: 1,377.6 mg
  • Total Carbs: 31.8 g
  • Dietary Fiber: 3.9 g
  • Protein: 18.5 g

View full nutritional breakdown of Beef Stew calories by ingredient
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Number of Servings: 12


    Olive Oil, 3 tbsp
    Margarine, hard, 3 tsp
    Onions, raw, 1 medium (2-1/2" dia)
    Garlic, 3 cloves
    Coors Light Beer, 12 oz
    Water, tap, 2 cup (8 fl oz)
    Beef chuck, 2 lb
    Beef stock, home-prepared, 2 cup
    Lea & Perrins, Worcestershire Sauce, 3 tsp
    Salt, 2 tbsp
    Pepper, black, 2 tbsp
    Carrots, raw, 6 medium
    *Potato, raw, 6 medium (2-1/4" to 3-1/4" dia.)
    Tomato Paste, .2 can (6 oz)
    Cornstarch, .5 cup
    *Flour, white, .25 cup


Heat oil and butter in a large pot over medium-high heat. Brown meat (coated in flour, 1 tsp salt, and 1 tsp pepper) in two batches, setting aside on a plate when brown. Set aside.

Add diced onions to the pot. Stir and cook for two or three minutes until softened, then add garlic for another minute. Pour in beer and beef stock, then add Worcestershire, tomato paste, more salt, and more pepper. Add beef back into the pot. Stir to combine. Cover and simmer for 1 1/2 to 2 hours. The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add additional water as needed.

Add carrots and potatoes, then cover and cook for an additional 30 minutes. (If stew gets dry, just add a cup of hot water at a time to replenish the liquid.) Taste and adjust seasonings as needed.

Serving Size: Serves Six

Number of Servings: 12

Recipe submitted by SparkPeople user CHIQUI252525.

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