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Ingredientes
- 1/4 c. vegetable oil
- 3 lb boneless beef chuck cut into 1" cubes
- 1 3/4 c. finely-diced onion
- 1 tsp minced garlic
- 1/2 c. all-purpose flour
- 1/2 c. tomato puree
- 4 c. beef broth
- 2 x bay leaves
- 2 pch dry thyme
- 2 pch freshly-grnd black pepper Salt to taste
- 6 x celery ribs cut large pcs
- 2 3/4 c. cut carrots in large pcs
- 1 lrg red bell pepper
- 1 pkt small pearl onions - (8 ounce) peeled
- 1 c. diced tomatoes
- 1 2/3 c. frzn green peas
- 1 Tbsp. Tabasco sauce
Direcciones
- Heat oil in a large pot till very warm. Add in beef; brown well, stirring frequently. Don't crowd beef in pot; if necessary, brown beef in batches.
- Add in onions and garlic; cook till lightly browned. Sprinkle flour into pot; stir to combine with fat, making a roux. Cook till roux is lightly browned.
- Stir in tomato puree and stock. Continue to stir till sauce thickens. Add in bay leaves, thyme and black pepper.
- Reduce heat to low; cover pot. Cook till meat is tender, about 1 to 1 1/2 hrs. Stir and check occasionally to keep mix from scorching.
- While meat is cooking, bring a saucepan of salted water to a boil. Add in celery, carrots, red bell pepper and onions. Cook till vegetables are tender. Drain.
- When the meat is tender, add in cooked vegetables, diced tomatoes, peas and Tabasco to stew. Heat through. Remove and throw away bay leaves. Serve warm.
- Miner's beef stew can be served in a "boule," a round loaf of bread which has been hollowed out.
- This recipe yields 10 to 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 353g | |
| Recipe makes 10 servings | |
| Calories 461 | |
| Calories from Fat 258 | 56% |
| Total Fat 28.76g | 36% |
| Saturated Fat 9.6g | 38% |
| Trans Fat 0.14g | |
| Cholesterol 109mg | 36% |
| Sodium 506mg | 21% |
| Potassium 654mg | 19% |
| Total Carbs 16.43g | 4% |
| Dietary Fiber 3.5g | 12% |
| Sugars 5.61g | 4% |
| Protein 33.03g | 53% |
