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Name: MASTER beef stew recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: western
Ingredients: 600 g beef; 2 onions chopped; 3 cloves garlic chopped; thyme, oregano, sage, basil etc; 2 cups red wine; 1 cup or more beef stock; 1 tin diced tomatoes; 3 potatoes quartered; 1 parsnip or radish cut into chunks; 1 rib celery sliced; 3 carrots cut into chunks

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INGREDIENTS

A
600 g beef
B
2 onions ; chopped
3 cloves garlic ; chopped
C - HERBS ; choose 2 - 3 types
thyme, oregano, sage, basil etc
D
2 cups red wine
1 cup or more beef stock
1 tin diced tomatoes
E
3 potatoes ; quartered
1 parsnip or radish ; cut into chunks
1 rib celery ; sliced
3 carrots ; cut into chunks

Servings

INSTRUCTIONS

1. Season the meat (A) with some herbs, salt and pepper. Dredge the meat with flour. Heat oil in a big pot and brown the meat, in batches, over medium-high heat. Be careful not to crowd the pan. Remove the meat and set aside.

2. In the same pot, add (B), stir often over medium heat for a few mins. Put the meat back, add 2 bay leaves and extra herbs (e.g. 1 tsp). Add enough stock (D) to cover the meat at least halfway. Bring to boil. Reduce the heat, cover and simmer over low heat until the meat is fork-tender, 1 1/2 - 2 hours.

3. Add veggies (E). Check the consistency of the liquid, thicken with flour or cornflour (mix with little cool water first) if you wish. Cover and cook until vegetables are tender, 35 - 40 mins.

4. Remove the pan from the heat and skim off any fat from the surface. Taste and adjust the seasoning. Garnish with chopped fresh parsley, corriander or chopped spring onions.

For a fresher flavor, add more vegetables or herbs toward the end of cooking.

NOTES

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MASTER beef stew recipe

A
600 g beef
 B
2 onions chopped
3 cloves garlic chopped
 C - HERBS choose 2 - 3 types
 thyme, oregano, sage, basil etc
 D
2 cups red wine
1 cup or more beef stock
1 tin diced tomatoes
 E
3 potatoes quartered
1 parsnip or radish cut into chunks
1 rib celery sliced
3 carrots cut into chunks

3. Add veggies (E). Check the consistency of the liquid, thicken with flour or cornflour (mix with little cool water first) if you wish. Cover and cook until vegetables are tender, 35 - 40 mins.

4. Remove the pan from the heat and skim off any fat from the surface. Taste and adjust the seasoning. Garnish with chopped fresh parsley, corriander or chopped spring onions.

For a fresher flavor, add more vegetables or herbs toward the end of cooking.

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Nutrition

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Serving Size: 1 Serving (397g)
Recipe Makes: 6 Servings

Calories: 410
Calories from Fat: 137 (33%)

Amt Per Serving		% DV

	Total Fat 15.2g	20 %
	Saturated Fat 5.4g	27 %
	Monounsaturated Fat 6.6g
	Polyunsanturated Fat 1.7g
Cholesterol 67mg		21 %
Sodium 94.1mg		3 %
Potassium 1110.9mg		29 %
Total Carbohydrate 31.1g		9 %
	Dietary Fiber 4.6g	18 %
	Sugars, other 26.5g
Protein 22.4g		32 %
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: 410

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