Soup

Roasted autumn vegetable beef stew is for Soup.

Roasted autumn vegetable beef stew takes several minutes to prepare.

Roasted autumn vegetable beef stew takes several minutes to cook.

Roasted autumn vegetable beef stew makes 5 servings.

The ingredients for Roasted autumn vegetable beef stew are:

2 lbs beef, chopped
olive oil
minced garlic
1/2 cup flour
cinnamon
nutmeg

5 small potatoes, scrubbed and diced
2 large carrots, scrubbed and diced
3 small red onions, chopped
2 sprigs rosemary
olive oil

26oz low-sodium beef stock
1/2 cup sweet marsala wine
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar

salt & pepper

Here is how you make Roasted autumn vegetable beef stew:

Toss chopped vegetables (potatoes, carrots, onions) in olive oil and the fresh rosemary sprigs, and lay across a foil-covered baking sheet. Roast at 400F for 25 minutes. Heat olive oil and garlic in a large, sturdy stockpot until garlic begins to brown. Mix together flour with cinnamon and nutmeg, to your preference. I used about a tablespoon of both combined. Spread flour mixture on a plate. Toss beef cubes in a bit of olive oil and then toss in flour mixture. Place the beef in the pot with the garlic and olive oil and cook at medium heat until browned. When the meat is suitably browned, add the roasted vegetables.Add all liquids and simmer over low heat for about two hours. Season to taste with salt & pepper.Makes 5 servings.Number of Servings: 5Recipe submitted by SparkPeople user CRUNCHY721.

The nutritional information for Roasted autumn vegetable beef stew is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 682.1

• Total Fat: 22.7 g
• Cholesterol: 151.3 mg
• Sodium: 738.8 mg
• Total Carbs: 55.3 g
• Dietary Fiber: 6.8 g
• Protein: 60.0 g