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Name: Favorite Beef Stew
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 7
Cuisine: American
Ingredients: 1 turnip cut in chunks; 4 carrots cut in chunks; 1 kg Stew beef cut in chunks; 1 spanish Onion cut in chunks; 3 cups Beef broth divided; 1 cup Dry red wine; All purpose flour; 1 tsp Garlic powder; 3/4 tsp Dried thyme; 1 package Fresh mushrooms; 2 tablespoons Corn starch

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INGREDIENTS

1 turnip ; cut in chunks
4 carrots ; cut in chunks
1 kg Stew beef ; cut in chunks
1 spanish Onion ; cut in chunks
3 cups Beef broth ; divided
1 cup Dry red wine
All purpose flour
1 tsp Garlic powder
3/4 tsp Dried thyme
1 package Fresh mushrooms
2 tablespoons Corn starch

Servings

INSTRUCTIONS

Pre heat oven to 350 degrees if using roaster method. Add flour to a plastic bag and add garlic and thyme. Combine ingredients. Add stew meat chunks and mix well. In a heated skillet over medium to high heat, heat a small amount of olive oil. Once hot, add chunks of meat in frying pan, shaking each piece to remove the surplus flour, but do not pack in pan. Sear the meat on all sides. Remove to a warm plate and set aside. Sear all the meat in batches, adding olive oil as needed.

Reduce heat to medium and add one cup red wine. Scrape bottom of frypan to loosen any brown bits. Bring to a boil and let it simmer until it reduces a bit (you will see it thicken slightly). Bring heat back up to medium and add 2 cups beef broth. Bring to a boil. Add mushrooms and cover fry pan. Turn heat to medium low and let the mushroom mixture simmer for 3/4 hour.

In the meantime, add peeled and chopped vegetables, onion, and meat to a roaster or slow cooker, depending on which you will be using. If placing in slow cooker, add vegetables and onions underneath the meat. If using cooker (oven) add ingredients and 1 cup of beef broth and cover. Place in preheated oven and set timer for 1 hour. Slow cooker method - do not turn on yet.

One mushroom mixture has simmered for about 45 minutes, add hot liquid to roaster in oven, cover and roast for 2 hours. If using slow cooker, add liquid mixture, cover and set to cook on low for 9 hours, high 6 hours.

Once the stew is cooked, you can thicken sauce by removing some of the vegetable, meat mixture from roaster or cooker and adding corn starch dissolved in 1/4 cup water and bringing mixture to a soft boil for a couple of minutes.

NOTES

I usually serve this stew over buttered mashed potatoes or noodles.

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Favorite Beef Stew

1 turnip cut in chunks
4 carrots cut in chunks
1 kg Stew beef cut in chunks
1 spanish Onion cut in chunks
3 cups Beef broth divided
1 cup Dry red wine
 All purpose flour
1 tsp Garlic powder
3/4 tsp Dried thyme
1 package Fresh mushrooms
2 tablespoons Corn starch

Pre heat oven to 350 degrees if using roaster method. Add flour to a plastic bag and add garlic and thyme.  Combine ingredients.  Add stew meat chunks and mix well.  In a heated skillet over medium to high heat, heat a small amount of olive oil.  Once hot, add chunks of meat in frying pan, shaking each piece to remove the surplus flour, but do not pack in pan.  Sear the meat on all sides.  Remove to a warm plate and set aside.  Sear all the meat in batches, adding olive oil as needed.

Reduce heat to medium and add one cup red wine.  Scrape bottom of frypan to loosen any brown bits.  Bring to a boil and let it simmer until it reduces a bit (you will see it thicken slightly).  Bring heat back up to medium and add 2 cups beef broth.  Bring to a boil.  Add mushrooms and cover fry pan.  Turn heat to medium low and let the mushroom mixture simmer for 3/4 hour.

In the meantime, add peeled and chopped vegetables, onion, and meat to a roaster or slow cooker, depending on which you will be using.  If placing in slow cooker, add vegetables and onions underneath the meat.  If using cooker (oven) add ingredients and 1 cup of beef broth and cover.  Place in preheated oven and set timer for 1 hour.  Slow cooker method - do not turn on yet.

One mushroom mixture has simmered for about 45 minutes, add hot liquid to roaster in oven, cover and roast for 2 hours.  If using slow cooker, add liquid mixture, cover and set to cook on low for 9 hours, high 6 hours.

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Nutrition

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Serving Size: 1 Serving (1090g)
Recipe Makes: 7 Servings

Calories: 521
Calories from Fat: 240 (46%)

Amt Per Serving		% DV

	Total Fat 26.6g	35 %
	Saturated Fat 10.8g	54 %
	Monounsaturated Fat 11.4g
	Polyunsanturated Fat 1.1g
Cholesterol 94.3mg		29 %
Sodium 2803.9mg		97 %
Potassium 1123.9mg		30 %
Total Carbohydrate 23.1g		7 %
	Dietary Fiber 2.1g	9 %
	Sugars, other 20.9g
Protein 38.7g		55 %
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: 521

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