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Country Beef Stew Recipe

Country Beef Stew Recipe

4 servings



2 pounds cubed lean beef for stew, fat trimmed

1 cup each: chopped onion, celery

3 cloves garlic, minced

2 1/2 cups reduced-sodium beef broth

1/2 cup dry red wine or reduced-sodium beef broth

2 tablespoons tomato paste

1/2 teaspoon each: dried thyme and rosemary leaves

1 large bay leaf

2 cups each: cubed unpeeled potato, sliced carrots

1 cup cubed parsnip or turnip

1/2 cup frozen peas

1/4 cup all-purpose flour

1/2 cup cold water

Salt and pepper, to taste


Cook beef in lightly greased large saucepan until browned, 5 to 8 minutes. Add onion, celery, and garlic; cook until tender, about 5 minutes. Add onion, celery and garlic, cook until tender about 5 minutes. Add broth, wine, tomato paste, and herbs, heat to boiling. Reduce heat and simmer, covered, until beef is tender, 1 1/2 to 2 hours adding remaining vegetables during last 30 minutes of cooking time. Heat stew to boiling, stir in combined flour and water, stirring until thickened, about 1 minute. Discard bay leaf, season to taste with salt and pepper.


Per Serving:

Calories: 325

% of calories from fat: 16

Fat (gm): 5.8

Saturated fat (gm): 2

Cholesterol (gm): 70.9

Sodium (mg): 171

Protein (gm): 33.5

Carbohydrate (gm): 29.6

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