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Ingredientes
- 2 lbs. lean beef for stew
- 3 tbsp. shortening
- 1 minced onion
- 3 (level) tbsp. flour
- 1 c. Burgundy wine
- 1 1/4 c. bouillon (or possibly 10 1/2 ounce. can)
- 1 (4 ounce.) can mushrooms, or possibly 1 c. sauteed fresh mushrooms
- 2 tbsp. minced parsley
- 1 bay leaf, crushed
- 1/4 teaspoon each thyme, rosemary and marjoram
- 1/2 teaspoon garlic salt
- 1/2 teaspoon pepper
- 1/4 cloves
- 6 sm. white onions, parboiled
- 6 sm. carrots, parboiled
- 1 c. celery clives, parboiled
- 1 c. cooked peas (optional)
Direcciones
- Cut beef into cubes and brown in warm fat. Add in onion, cook till wilted. Sprinkle flour and stir to blend. Add in wine, bouillon, undrained mushrooms, parsley and seasonings. Cover tightly and simmer 1 1/4 to 1 1/2 hrs. Add in parboiled vegetables and cook till done. Add in peas just before serving. If using fresh mushrooms, add in them last and use 1/2 c. more bouillon.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 242g | |
| Recipe makes 10 servings | |
| Calories 292 | |
| Calories from Fat 159 | 54% |
| Total Fat 17.74g | 22% |
| Saturated Fat 6.3g | 25% |
| Trans Fat 2.14g | |
| Cholesterol 62mg | 21% |
| Sodium 235mg | 10% |
| Potassium 479mg | 14% |
| Total Carbs 9.93g | 3% |
| Dietary Fiber 2.4g | 8% |
| Sugars 3.9g | 3% |
| Protein 18.63g | 30% |
