Make ahead traditional beef stew
Heat a large enough pot to hold all ingredients.
In 3 batches, brown the chuck roast with olive oil. Do not overcrowd the pot or the meat will not get golden brown. Set browned meat aside.
When all meat is browned, add garlic and onions and cook for 5 minutes. Add meat back into the pan. Add the red wine, thyme and parsley and cover pot on medium heat. Let mixture cook for 1 hour, stirring occasionally.
After 1 hour, add carrots, potatoes and mushrooms. Cook for another hour or until meat is tender.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (614g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 741 | ||
Calories from Fat: 387 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43g | 57 % | |
Saturated Fat 16.8g | 84 % | |
Monounsaturated Fat 18.7g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 149.7mg | 46 % | |
Sodium 554.8mg | 19 % | |
Potassium 1681.6mg | 44 % | |
Total Carbohydrate 29.7g | 9 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 25.5g | ||
Protein 48.6g | 69 % | |
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: 741
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