Try this Beef Stew with Wine And Herbs recipe, or contribute your own.
Suggest a better description1. Place the meat in large bowl. Add wine, bay leaf, garlic, salt & pepper. Marinate in the fridge several hours, turning frequently. 2. Remove the meat & dry thoroughly. SAVE THE MARINADE. In a heavy pot heat the oil & brown the meat. 3. Simmer together: the meat, marinade, stock. In a piece of cheesecloth tie up the celery, onions, herbs & spices and add to pot. 4. Cover & simmer 2 1/2 hours. Add water if necessary. If desired, when meat is tender, vegetables may be added. 5. Discard herb bag and transfer meat to a hot platter. 6. Thicken gravy with cornstarch mixed with a little cold water (1/2 tbs. cornstarch for each cup of broth). Boil, sirring, two mintes. Serve the gravy over the meat with vegetables. Posted to JEWISH-FOOD digest by Leatrice Spevack
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Serving Size: 1 Serving (726g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 238 | ||
Calories from Fat: 70 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.8g | 10 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 752.5mg | 26 % | |
Potassium 998.3mg | 26 % | |
Total Carbohydrate 17.4g | 5 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 12.1g | ||
Protein 8.2g | 12 % | |
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: 238
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