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Name: Hearty Beef Stew
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 2 1/2 lbs beef chuck steak; 2 tbsps cooking oil; 4 cups beef broth; 1 tablespoon lemon juice; 1 tablespoon Worcestershire sauce; 1 clove garlic, minced; 1 med onion, sliced; 2 bay leaf; 1 teaspoon sugar; 1/2 teaspoon ground black pepper; dash ground allspice; 1/2 teaspoon paprika; 24 baby carrot; 16 pearl onions, peeled; 3 med potatoes, peeled ~~amp cubed; 2 tbsps flour; 1/4 cup cold water

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INGREDIENTS

2 1/2 lbs beef chuck steak
2 tbsps cooking oil
4 cups beef broth
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 clove garlic, minced
1 med onion, sliced
2 bay leaf
1 teaspoon sugar
1/2 teaspoon ground black pepper
dash ground allspice
1/2 teaspoon paprika
24 baby carrot
16 pearl onions, peeled
3 med potatoes, peeled ~~amp cubed
2 tbsps flour
1/4 cup cold water

Servings

INSTRUCTIONS

Cut meat into 1 1/4 " pieces. Brown meat, half at a time, in Dutch oven in hot oil. Drain fat. Return all meat to saucepan.

Stir in beef broth, lemon juice, Worcestershire sauce, garlic, sliced onion, bay leaf, sugar, pepper, paprika and allspice. Bring to boiling; reduce heat. Cover and simmer 1 - 1 1/4 hrs or until beef is nearly tender.

Stir in carrots, onions and potatoes. Bring to boiling; reduce heat. Simmer, covered, 30 min more or until meat and vegetables are tender. Discard bay leaf.

Combine the flour and water; stir until smooth. Stir into saucepan. Cook and stir until slightly thickened and bubbly. Cook and stir 2 min more. Season to taste.

NOTES

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Hearty Beef Stew

2 1/2 lbs beef chuck steak
2 tbsps cooking oil
4 cups beef broth
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 clove garlic, minced
1 med onion, sliced
2 bay leaf
1 teaspoon sugar
1/2 teaspoon ground black pepper
 dash ground allspice
1/2 teaspoon paprika
24 baby carrot
16 pearl onions, peeled
3 med potatoes, peeled ~~amp cubed
2 tbsps flour
1/4 cup cold water

Cut meat into 1 1/4 " pieces.  Brown meat, half at a time, in Dutch oven in hot oil.  Drain fat.  Return all meat to saucepan.

Stir in beef broth, lemon juice, Worcestershire sauce, garlic, sliced onion, bay leaf, sugar, pepper, paprika and allspice.  Bring to boiling; reduce heat.  Cover and simmer 1 - 1 1/4 hrs or until beef is nearly tender.

Stir in carrots, onions and potatoes.  Bring to boiling; reduce heat.  Simmer, covered, 30 min more or until meat and vegetables are tender.  Discard bay leaf.

Combine the flour and water; stir until smooth.  Stir into saucepan.  Cook and stir until slightly thickened and bubbly.  Cook and stir 2 min  more.  Season to taste.

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Nutrition

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Serving Size: 1 Serving (1490g)
Recipe Makes: 6 Servings

Calories: 592
Calories from Fat: 333 (56%)

Amt Per Serving		% DV

	Total Fat 37g	49 %
	Saturated Fat 15.2g	76 %
	Monounsaturated Fat 15.7g
	Polyunsanturated Fat 1.5g
Cholesterol 124.7mg		38 %
Sodium 4318.6mg		149 %
Potassium 1307.5mg		34 %
Total Carbohydrate 9.8g		3 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 9.1g
Protein 51.9g		74 %
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: 592

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