Dinner

Thick winter beef and veg stew is for Dinner.

Thick winter beef and veg stew takes 30 minutes to prepare.

Thick winter beef and veg stew takes 60 minutes to cook.

Thick winter beef and veg stew makes 4 servings.

The ingredients for Thick winter beef and veg stew are:

* Carrots, raw, 210 grams (remove)
Parsnips, 245 grams
Celery, raw, 105 grams
Leeks, 130 grams
Mushrooms, fresh, 240 grams
2 Beef oxo cube,
Red Wine, 20 mL
Olive Oil, 1 1tsp
Balsamic Vinegar, 2 tbsp
Colman's English Mustard, 2 gram(s)
Braising Steak, 310 gram(s)
Plain white flour (UK), 15 g

Here is how you make Thick winter beef and veg stew:

Peel the carrot and parsnips, chop into 1.5 to 2 cm, cubes. Wash and slice the leek and celery.Cut fat from the beef, cut into cubes as with the veg. Place the flour into a sealable plastic (tupperware) container or large plastic food bag, season well with salt and pepper, throw in the meat and shake until well coated. Meanwhile heat the oil in a large frying pan or wok and make up the stock with 100 ml water.When the oil is hot add the beef and stir until browned. add the leeks and celery and stir well, then add the carrot and parsnips. turn the heat down and stir constantly for five minutes. add the balsamic vinegar.Transfer the mixture to a casserole dish. Mix together the wine and stock and pour into the casserole. You may also season with sage and a few bay leaves if desired.Add in the scrubbed, diced potato and place in a moderate oven for at least an hour, or longer on a low heat.Serve with fresh crusty bread to mop up the gravy.Serving Size: This recipe makes four large servings, six or more for smaller appetitesNumber of Servings: 4Recipe submitted by SparkPeople user PEZTER.

The nutritional information for Thick winter beef and veg stew is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 370.7

• Total Fat: 9.7 g
• Cholesterol: 0.0 mg
• Sodium: 104.3 mg
• Total Carbs: 40.0 g
• Dietary Fiber: 6.8 g
• Protein: 32.8 g