big batch beef & root veggie stew
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 3,158.8
- Total Fat: 71.6 g
- Cholesterol: 832.3 mg
- Sodium: 3,506.2 mg
- Total Carbs: 264.9 g
- Dietary Fiber: 45.1 g
- Protein: 355.9 g
View full nutritional breakdown of big batch beef & root veggie stew calories by ingredient
Introduction
Crazy good and enough for the whole family to enjoy. also very how in fat, calories and sodium. Crazy good and enough for the whole family to enjoy. also very how in fat, calories and sodium.Number of Servings: 1
Ingredients
-
1 tbsp of butter or butter substitute
4 carrots cut bite-sized
4 stalks of celery, thinly sliced
2 chopped onions
.5 cups green peas
2 tsp of fresh or dried thyme (fresh is better)
1 tsp of rosemary (fresh is better)
salt and pepper
3 lbs (1.5kg) stewing beef cut into 1 inch pieces
1.5 cups of beef or chicken broth (low sodium)
2.5 cups of water
3 tbsp of tomatoe paste
2 tbsp red wine vinegar
1/4 cup of AP flour
1.5 cups of milk
4 medium sized potatoes chopped bite sized
1 tsp worcestershire sauce
Tips
you will be cooking the beef all the way so don't be scared if the beef gets dark brown it's a good thing and it adds tones of flavor so you dont have to use so much broth
you don;t have to cook potatoes on the side, i just like it that way. if your going to add it to the slow cooker, then add it to the pot when you put the unions, carrots and celery. but cut them large then bite sized because they will become smaller as you cook them.
Directions
1) Gather and measure all ingredients.
2) Season beef with salt and pepper to your liking set aside
3) chop up veg
4) begin to cook the beef all the way. in a large pot melt butter on med high heat, add beef so that it covers the bottom in a single layer. do not over crowd pot, brown the beef in batches if you need to. don't have to stove to high, its very good to have brown bites on the bottom.
5) Once beef is done remove and add the onions, carrots, celery. cook them until all the brown bites on the bottom are lifted from the pot and are on the veg. once this is done add tomatoes paste and stir in. then add broth and vinegar. bring to a simmer, scraping up any other bites from the bottom.
6) add tyhme, rosemary, green peas, worcestershire sauce and beef to pot
7)bring to a boil for 5 minutes, season to taste with salt and pepper
8) add contents of pot to a pre-heated slow cooker
9) after cooking for 1.5 hours peel and boil potatoes separately.
10) add flour to .5 cups of cold milk and mix until smooth. heat the other cut of milk in the microwave.
11) once potatoes are done add it and all the milk to the slow cooker and stir. let cook for about 10 more minutes , so all the starch taste gets cooked out.
12) EAT
Serving Size: 200 per serving
Number of Servings: 1
Recipe submitted by SparkPeople user ESSADA.
2) Season beef with salt and pepper to your liking set aside
3) chop up veg
4) begin to cook the beef all the way. in a large pot melt butter on med high heat, add beef so that it covers the bottom in a single layer. do not over crowd pot, brown the beef in batches if you need to. don't have to stove to high, its very good to have brown bites on the bottom.
5) Once beef is done remove and add the onions, carrots, celery. cook them until all the brown bites on the bottom are lifted from the pot and are on the veg. once this is done add tomatoes paste and stir in. then add broth and vinegar. bring to a simmer, scraping up any other bites from the bottom.
6) add tyhme, rosemary, green peas, worcestershire sauce and beef to pot
7)bring to a boil for 5 minutes, season to taste with salt and pepper
8) add contents of pot to a pre-heated slow cooker
9) after cooking for 1.5 hours peel and boil potatoes separately.
10) add flour to .5 cups of cold milk and mix until smooth. heat the other cut of milk in the microwave.
11) once potatoes are done add it and all the milk to the slow cooker and stir. let cook for about 10 more minutes , so all the starch taste gets cooked out.
12) EAT
Serving Size: 200 per serving
Number of Servings: 1
Recipe submitted by SparkPeople user ESSADA.