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Name: Beef Stew
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Cuisine: American
Ingredients: 1 1/2 lb Stew beef; 1/4 cup Flour; 3 tablespoons Olive oil divided; 1 Onion chopped; 3 - 4 cups Water divided; 1 Bay leaf; 4 Potatoes cubed; 3 Carrots sliced; 10 1/2 oz. can Au Jus gravy; 1 tablespoon Worcestershire sauce; 1/2 cup Frozen Peas; 1 teaspoon Salt; 1/2 teaspoon Pepper; 1 roll Biscuits Pillsbury

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INGREDIENTS

1 1/2 lb Stew beef
1/4 cup Flour
3 tablespoons Olive oil ; divided
1 Onion ; chopped
3 - 4 cups Water ; divided
1 Bay leaf
4 Potatoes ; cubed
3 Carrots ; sliced
10 1/2 oz. can Au Jus gravy
1 tablespoon Worcestershire sauce
1/2 cup Frozen Peas
1 teaspoon Salt
1/2 teaspoon Pepper
1 roll Biscuits ; Pillsbury

Servings

INSTRUCTIONS

Trim Stew beef and cube into bite-size pieces. Coat with flour by shaking Flour and Stew beef in zip lock bag.

In large skillet, brown Stew Beef in 2 tablespoons of Olive oil on medium-high heat. Remove and set aside.

Add 1 tablespoon of Olive oil and saute onion on medium-low heat.

Return Stew beef. Add 2 - 3 cups Water and Bay leaf. Cover and bring to boil, then simmer for 1 hour. Stir occasionally.

Meanwhile, prepare Potatoes and Carrots.

After 1 hour, add Potatoes, Carrots, Au Jus gravy and 1 cup Water to skillet. Cover and simmer another 30 minutes. Stir occasionally.

Mix in Worcestershire sauce, Peas, Salt and Pepper. Cover and simmer another 30 minutes. Stir occasionally.

NOTES

Serve with side of Biscuits.

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Beef Stew

1 1/2 lb Stew beef
1/4 cup Flour
3 tablespoons Olive oil divided
1 Onion chopped
3 - 4 cups Water divided
1 Bay leaf
4 Potatoes cubed
3 Carrots sliced
10 1/2 oz. can Au Jus gravy
1 tablespoon Worcestershire sauce
1/2 cup Frozen Peas
1 teaspoon Salt
1/2 teaspoon Pepper
1 roll Biscuits Pillsbury

Trim Stew beef and cube into bite-size pieces. Coat with flour by shaking Flour and Stew beef in zip lock bag.

In large skillet, brown Stew Beef in 2 tablespoons of Olive oil on medium-high heat. Remove and set aside.

Add 1 tablespoon of Olive oil and saute onion on medium-low heat.

Return Stew beef. Add 2 - 3 cups Water and Bay leaf. Cover and bring to boil, then simmer for 1 hour. Stir occasionally.

Meanwhile, prepare Potatoes and Carrots. 
After 1 hour, add Potatoes, Carrots,  Au Jus gravy and 1 cup Water to skillet. Cover and simmer another 30 minutes. Stir occasionally.

Mix in Worcestershire sauce, Peas, Salt and Pepper. Cover and simmer another 30 minutes. Stir occasionally.

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Nutrition

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Serving Size: 1 Serving (327g)
Recipe Makes: 6 Servings

Calories: 446
Calories from Fat: 193 (43%)

Amt Per Serving		% DV

	Total Fat 21.4g	29 %
	Saturated Fat 8.1g	41 %
	Monounsaturated Fat 9.7g
	Polyunsanturated Fat 1g
Cholesterol 74.8mg		23 %
Sodium 136mg		5 %
Potassium 1111.9mg		29 %
Total Carbohydrate 38g		11 %
	Dietary Fiber 4.9g	20 %
	Sugars, other 33.2g
Protein 25.2g		36 %
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: 446

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