a super good stew.
1. Chop the potatoes, celery, green beans and carrots into bite sized pieces. Place them in the pot.
2. Boil the beef stock to reduce to half.
3. While the broth is boiling, blanch the tomatoes in the broth. Peel and chop the tomatoes. Set in the pot.
4. Coarsely chop the onion. Heat 1 tbs olive oil and 1 tbs butter in a heavy pan. Saute the onions until they are caramelized, place them in the pot. De-glaze the pan with some of the red wine and place in the pot.
5. In the same pan, heat another 1 tbs butter and 1 tbs olive oil. Saute the corn to give it color. Place in the pot. De-glaze the pan with some of the red wine and place in the pot.
6. In the same pan, heat another 1 tbs butter and 1 tbs olive oil. Saute the mushrooms to give them color. Place in the pot. De-glaze the pan with some of the red wine and place in the pot.
7. Mix the flour with some salt and pepper to taste.
8. Dredge the stew meat in the flour mixture to coat.
9. Heat 1 tbs of olive oil in the heavy pan. In small batches, sear the stew meat on all sides. Place in the pot. De-glaze the pan with red wine and place in the pot.
10. Pour the remaining wine and broth into the pot. Put the sprigs on the top and cover.
11. Heat on low heat or in a crock pot for a few hours.h
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1157g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 675 | ||
Calories from Fat: 218 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.2g | 32 % | |
Saturated Fat 10.2g | 51 % | |
Monounsaturated Fat 9.8g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 68.5mg | 21 % | |
Sodium 1522.6mg | 53 % | |
Potassium 2660.4mg | 70 % | |
Total Carbohydrate 57.7g | 17 % | |
Dietary Fiber 9.4g | 38 % | |
Sugars, other 48.3g | ||
Protein 44.3g | 63 % | |
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: 675
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