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INGREDIENTS

15 g Fat
Water
4 Carrots ; peeled & diced
8 md Potatoes ; quartered
Flour
75 g Onion ; sliced
salt and pepper ; to taste
200 g Fresh peas
1 kg Stewing beef

Servings

INSTRUCTIONS

Slightly adapted from "Old Boston Fare" by Jerome Rubin; my improvements and notes are [bracketed]. Cut the meat into 3-cm cubes; coat with flour. Melt the fat in a frying pan over medium heat. Add the meat in small batches and sear brown on all sides; remove the meat as it browns and place it in a bean pot. Preheat oven to 175 C (350 F) Add sliced onion [and a couple chopped ribs of celery, including the leaves] to the fat remaining in the frying pan. Cook, stirring frequently, until golden. Add onions to the beanpot. [Use water to deglaze the frying pan, pouring the sauce into the beanpot and adding enough additional water to just barely cover the meat and onions. Incredibly enough, the books recipe made no mention of deglazing the pan, saying to pour "hot water" into the pot.] Add salt and pepper, [a couple of bay leaves, a dried cepe or two, and a sprig of thyme,] cover the beanpot and bake 2 hours. Remove the pot from the oven; add vegetables and water if necessary. Cover and return beanpot to the oven and bake 2 to 3 hours more or until meat and vegetables are tender. [Adjust seasonings as required and enrich broth with some tomato sauce and/or sour cream. Thicken broth if desired and serve.] Posted by Dave Sacerdote to the Fidonet National Cooling echo 2-98 Posted to MM-Recipes Digest by "Rfm" on Nov 08, 98,

NOTES

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Bean Pot Beef Stew

15 g Fat 
  Water 
4  Carrots peeled & diced
8 md Potatoes quartered
  Flour 
75 g Onion sliced
  salt and pepper to taste
200 g Fresh peas 
1 kg Stewing beef

Slightly adapted from "Old Boston Fare" by Jerome Rubin; my improvements  and notes are [bracketed].    Cut the meat into 3-cm cubes; coat with flour. Melt the fat in a frying pan  over medium heat. Add the meat in small batches and sear brown on all  sides; remove the meat as it browns and place it in a bean pot.    Preheat oven to 175 C (350 F)    Add sliced onion [and a couple chopped ribs of celery, including the  leaves] to the fat remaining in the frying pan. Cook, stirring frequently,  until golden. Add onions to the beanpot.    [Use water to deglaze the frying pan, pouring the sauce into the beanpot  and adding enough additional water to just barely cover the meat and  onions. Incredibly enough, the books recipe made no mention of deglazing  the pan, saying to pour "hot water" into the pot.] Add salt and pepper, [a  couple of bay leaves, a dried cepe or two, and a sprig of thyme,] cover the  beanpot and bake 2 hours.    Remove the pot from the oven; add vegetables and water if necessary. Cover  and return beanpot to the oven and bake 2 to 3 hours more or until meat and  vegetables are tender. [Adjust seasonings as required and enrich broth with  some tomato sauce and/or sour cream. Thicken broth if desired and serve.]    Posted by Dave Sacerdote to the Fidonet National Cooling echo 2-98    Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Nov 08, 98,

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Nutrition

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Serving Size: 1 Serving (414g)
Recipe Makes: 8

Calories: 567
Calories from Fat: 238 (42%)

Amt Per Serving		% DV

	Total Fat 26.5g	35 %
	Saturated Fat 10.6g	53 %
	Monounsaturated Fat 11.5g
	Polyunsanturated Fat 1.3g
Cholesterol 90.3mg		28 %
Sodium 139.2mg		5 %
Potassium 1413.3mg		37 %
Total Carbohydrate 54.7g		16 %
	Dietary Fiber 5.7g	23 %
	Sugars, other 49g
Protein 27.9g		40 %
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.

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Calories per serving: 567

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