My own recipe for pantry beef stew. Stores well in the freezer for future use after cooking, too.
Heat oil in a large stockpot over medium high heat. Add onion and cook until softened and translucent, then add garlic and cook for one minute (until fragrant). Add beef to onion and garlic mixture and cook until chunks are browned on all sides (cook in separate batches if needed).
After beef is done cooking, add diced tomatoes, red wine, and broth. Stir to blend and bring to a boil. Then add potato chunks and carrot chunks. Cook until vegetables are soft and ready to eat (approximately 30 minutes).
Serve immediately or package for freezer storage.
Optional: can also add green beans (fresh, canned, or frozen), corn (frozen), barley (add 10 minutes before cooking is complete), small pastas, or other assorted veggies.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (475g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 418 | ||
Calories from Fat: 205 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.8g | 30 % | |
Saturated Fat 8.7g | 43 % | |
Monounsaturated Fat 9.5g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 74.8mg | 23 % | |
Sodium 687mg | 24 % | |
Potassium 1042.9mg | 27 % | |
Total Carbohydrate 22.4g | 7 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 17.7g | ||
Protein 24.2g | 35 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 418
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