Soup

Beef Stew is for Soup.

Beef Stew takes 20 minutes to prepare.

Beef Stew takes 45 minutes to cook.

Beef Stew makes 8 servings.

The ingredients for Beef Stew are:

1 tbsp Crisco Pure Vegetable Oil
1 cup, chopped Onions, raw
1 cup, chopped Carrots, raw
2 stalk, large (11"-12" long) Celery, raw
3 clove Garlic
.25 cup Tomato Paste
4 cup (8 fl oz) Soup, beef broth bouillon and consomme, canned, condensed, commercial
1 glass (3.5 fl oz) Red Wine
3 tsp Lea & Perrins, Worcestershire Sauce
1 tsp Thyme, fresh
3 serving Yukon Gold Potato (1 potato = 1/3 pound) (by MLBORINO)
24 oz Beef chuck, arm pot roast

Here is how you make Beef Stew:

In a large dutch oven or heavy-bottomed pot over medium heat, heat oil. Add beef and cook until seared on all sides, 10 minutes, working in batches if necessary. Transfer beef to a plate. In the same pot, cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and tomato paste and cook until garlic is fragrant and tomato paste has darkened, 2 minutes. Add beef back to dutch oven then add broth, wine, Worcestershire sauce, thyme, and bay leaves. Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef is tender, 30 minutes.Add potatoes and simmer, covered, until potatoes are tender, 15 minutes. Remove bay leaves. Stir in peas and cook until warmed through, 2 minutes. Garnish with parsley befor serving. Serving Size: 8-1 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user GILDA_345.

The nutritional information for Beef Stew is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 375.8

• Total Fat: 18.4 g
• Cholesterol: 51.0 mg
• Sodium: 810.7 mg
• Total Carbs: 18.0 g
• Dietary Fiber: 2.2 g
• Protein: 31.5 g