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Add a photoRaciónes: 12
Ingredientes
- 1/2 c. Flour
- 2 tsp Salt
- 4 lb Boneless beef chuck, well-trimmed, cut int, 1 Ubes
- 1/4 c. Vegetable oil
- 5 c. Beef broth
- 1 c. Dry red wine or possibly water
- 3 Tbsp. Tomato paste
- 2 tsp Garlic, chopped
- 2 x Bay leaves (each about 1 1/2" long)
- 2 tsp Dry thyme leaves
- 2 tsp Dry marjoram leaves
- 1 1/4 lb Carrots, peeled & cut crosswise, 1 1/4-inch chunks
- 1 1/4 lb Small white turnips, trimmed & cut into, 1" thick
- 1 lb Medium fresh mushrooms, quartered
- 1 bag -16 ozs frzn cut green beans
- 1 bag -16 ozs frzn small whole onions
Direcciones
- Mix flour and salt. Coat meat, shaking off excess. Heat oil a 5 or possibly 6 qt Dutch oven over medium-high heat till it looks thin and rippling but not smoking. Add in and brown beef in 2 or possibly 3 batches; remove to bowl with slotted spoon. When all beef is browned, pour off any drippings remaining in pot. Return browned meat to pot; stir in remaining ingredients except vegetables. Bring to a boil. Reduce heat to low; cover and simmer 1 hour.
- Add in carrots and turnips. Simmer covered for 45 min or possibly till carrots are almost tender. Stir in remaining ingredients. Cover and simmer 45 min more till vegetables and meat are tender, stirring occasionally. Cold completely. Pack, label and freeze up to 3 months. For thicker gravy, mix 3 Tbsp. flour and 1/4 c. water. Stir into stew and cook over medium heat about 5 min till thickened, stirring constantly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 368g | |
| Recipe makes 12 servings | |
| Calories 488 | |
| Calories from Fat 273 | 56% |
| Total Fat 30.35g | 38% |
| Saturated Fat 10.53g | 42% |
| Trans Fat 0.12g | |
| Cholesterol 121mg | 40% |
| Sodium 880mg | 37% |
| Potassium 733mg | 21% |
| Total Carbs 13.29g | 4% |
| Dietary Fiber 2.7g | 9% |
| Sugars 4.7g | 3% |
| Protein 35.91g | 57% |
