Dinner

Weekend Stew is for Dinner.

Weekend Stew takes 20 minutes to prepare.

Weekend Stew takes 195 minutes to cook.

Weekend Stew makes 10 servings.

The ingredients for Weekend Stew are:

3lbs beef chuck roast
2 tbs veg oil
1 lg onion chopped
2 cloves garlic minced
2 14.5oz cans college inn fat free low sodium beef broth
3 bay leaves
2 tbs dried parsley
2 tbs cumin powder
4 cups water
2 tsp coarse sea salt
1 lb carrots peeled and cut into 2-3" chunks
6-8 medium red skinned potatoes, scrubbed & quartered
1/2 cup Wondra quick mixing flour

Here is how you make Weekend Stew:

In a large dutch oven, heat oil, and brown chuck roast very well on both sides. add onions and garlic, and cook, stirring till glassy and just getting tender. Add both cans of beef broth, stir.Add bay leaves, parsley, cumin, salt and water. Bring to a boil for 10 minutes, reduce to low simmer and cover. Stir occasionally for around 2 hours. Add carrots and potatoes, continue cooking for another 30 minutes, or until veggies and meat are fork tender.Remove veggies to a bowl, and put meat on a cutting board. Skim fat off top of gravy. Slowly whisk Wondra into gravy and bring to a gentle boil. While gravy thickens, about 5-10 minutes cut meat into 2-3" chunks, but it should mostly just fall apart. Remove fat as you go. Add meat back into gravy, stir to coat and re-heat, and serve over veggies.Serving Size: makes 10 servingsNumber of Servings: 10Recipe submitted by SparkPeople user JCERNEK.

The nutritional information for Weekend Stew is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 345.9

• Total Fat: 12.2 g
• Cholesterol: 27.2 mg
• Sodium: 705.6 mg
• Total Carbs: 40.9 g
• Dietary Fiber: 5.6 g
• Protein: 19.0 g