Try this Beef Stew with Wine And Herbs recipe, or contribute your own.Suggest a better description
1. 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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (726g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 70 (29%)|
|Amt Per Serving||% DV|
|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
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.