Beef stew
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 421.1
- Total Fat: 14.1 g
- Cholesterol: 128.3 mg
- Sodium: 1,169.9 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 4.3 g
- Protein: 53.0 g
View full nutritional breakdown of Beef stew calories by ingredient
Introduction
Kale makes a nice addition to this hearty dish. Serve with brown rice or over a baked potato if desired.Cooking the vegetables separately in the beef stock keeps them from going soggy in the slow cooker. Kale makes a nice addition to this hearty dish. Serve with brown rice or over a baked potato if desired.
Cooking the vegetables separately in the beef stock keeps them from going soggy in the slow cooker.
Number of Servings: 4
Ingredients
-
750gm braising steak
1/2 cup water
1 whole onion, cut in half without peeling
1 clove garlic, crushed without peeling
1 bay leaf
beef stock plus water to equal 1 pint
chopped onion
chopped mushrooms
chopped parsnip
chopped carrots
chopped kale
worcestershire sauce
salt and pepper to taste
Tips
I don't like the way vegetables get soggy when they are cooked in the slow cooker alongside the beef. Cooking them later in the accumulated beef stock imparts the full flavour impact without the sogginess.
Directions
1. Put the braising steak in a slow cooker along with the halved onion, garlic clove and bay leaf. Pour over 1/2 cup water.
Cook on low for a minimum of 6 hours until the beef is tender.
2. Remove the meat from the slow cooker, discarding the onion, garlic clove, and bay leaf. Shred into bite-size pieces. Drain the juices into a measuring jug. Add water if needed to equal 1 pint beef stock. Pour this into a 2 quart saucepan.
3. Add the chopped vegetables except the kale to the stock and bring up to a boil. Simmer for 10 - 15 minutes, until the vegetables are soft. Add the kale and simmer another 2 - 4 minutes. Finally add the beef and let simmer another 5 minutes.
4. Add the worcestershire sauce and let cook another minute. Taste for seasoning, adding salt and pepper as desired.
Serving Size: Makes 4 generous servings
Number of Servings: 4
Recipe submitted by SparkPeople user FINDINGMENANLT.
Cook on low for a minimum of 6 hours until the beef is tender.
2. Remove the meat from the slow cooker, discarding the onion, garlic clove, and bay leaf. Shred into bite-size pieces. Drain the juices into a measuring jug. Add water if needed to equal 1 pint beef stock. Pour this into a 2 quart saucepan.
3. Add the chopped vegetables except the kale to the stock and bring up to a boil. Simmer for 10 - 15 minutes, until the vegetables are soft. Add the kale and simmer another 2 - 4 minutes. Finally add the beef and let simmer another 5 minutes.
4. Add the worcestershire sauce and let cook another minute. Taste for seasoning, adding salt and pepper as desired.
Serving Size: Makes 4 generous servings
Number of Servings: 4
Recipe submitted by SparkPeople user FINDINGMENANLT.