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Name: Beef Stew
Prep time: 30 min
Total time: 45 min
Yield: 8
Cuisine: Canadian
Ingredients: 4 large carrots; 2 celery stalks; 1/2 small turnip; 1 1/2 lb. roast; 1 tablespoon vegetable oil; 3 onions quartered; 2 large garlic cloves minced; 1/2 teaspoon Dried thyme; 1/2 teaspoon marjoram; 1/4 cup All purpose flour; 1 cup beef stock; 1 cup red wine; 1 can tomatoes undrained; 3 large potatoes peeled and cut in chunks; 1 cup frozen peas; Salt & pepper; 2 tablespoons Fresh parsley chopped

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INGREDIENTS

4 large carrots
2 celery stalks
1/2 small turnip
1 1/2 lb. roast
1 tablespoon vegetable oil
3 onions ; quartered
2 large garlic cloves ; minced
1/2 teaspoon Dried thyme
1/2 teaspoon marjoram
1/4 cup All purpose flour
1 cup beef stock
1 cup red wine
1 can tomatoes ; undrained
3 large potatoes ; peeled and cut in chunks
1 cup frozen peas
Salt & pepper
2 tablespoons Fresh parsley chopped

Servings

INSTRUCTIONS

Stir in stock, wine and tomatoes breaking up tomatoes with spoon ad bring to a boil.

Cover and bake at 325 degrees for 1 1/2 hours.

Stir in potatoes, cover and bake for 60-75 minutes. Stir in peas and heat through.

Season with salt and paper and sprinkle with parsley

NOTES

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Beef Stew

4 large carrots 
2  celery stalks 
1/2 small turnip 
1 1/2 lb. roast 
1 tablespoon vegetable oil 
3  onions quartered
2 large garlic cloves minced
1/2 teaspoon Dried thyme 
1/2 teaspoon marjoram 
1/4 cup All purpose flour 
1 cup beef stock 
1 cup red wine 
1 can tomatoes undrained
3 large potatoes peeled and cut in chunks
1 cup frozen peas 
  Salt & pepper 
2 tablespoons Fresh parsley chopped

Peel carrots, cut carrots and celery into 2 inch chunks.  Peel turnip and cut into 2 inch chunks.  Remove all visible signs of fat and cube roast into 1 1/2 inch cubes.  In a large pot heat oil and cook onions for five minutes until lightly coloured.  Add garlic, thyme and marjoram cook, stirring for 1 minutes.  Add been, carrots, turnip and celery, sprinkle with flour and cook stirring for about one minute until flour is well moistened.
Stir in stock, wine and tomatoes breaking up tomatoes with spoon ad bring to a boil.
Cover and bake at 325 degrees for 1 1/2 hours.
Stir in potatoes, cover and bake for 60-75 minutes.  Stir in peas and heat through.
Season with salt and paper and sprinkle with parsley

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Nutrition

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Serving Size: 1 Serving (540g)
Recipe Makes: 8 Servings

Calories: 249
Calories from Fat: 15 (6%)

Amt Per Serving		% DV

	Total Fat 1.7g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 0.5g
Cholesterol 0mg		0 %
Sodium 325.5mg		11 %
Potassium 1167.6mg		31 %
Total Carbohydrate 41.5g		12 %
	Dietary Fiber 6.1g	24 %
	Sugars, other 35.4g
Protein 7.6g		11 %
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: 249

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