Great wintervoven baked beef stew
Preheat oven to 350°F.
Heat 1 1/2 teaspoons oil in a large ovenproof saucepan over medium heat. Add beef and cook until browned on all sides, 6 to 8 minutes. Transfer to a plate.
Reduce heat to medium-low, add the remaining 1 teaspoon oil and shallot to the pan; cook, stirring often, for 1 minute. Stir in thyme, sage, salt and pepper; cook for 30 seconds. Return the beef to the pan and sprinkle with flour. Cook, stirring often, until the flour browns, about 3 minutes. Pour in broth; scrape up any browned bits from the bottom of the pan. Continue cooking until the liquid bubbles and thickens slightly, about 2 minutes. Stir in squash.
Cover the pan and transfer to the oven. Bake for 1 hour. Stir in cherries, cover and continue baking until the meat is tender when pierced with a fork, about 30 minutes more. Makes 2 servings, about 1 1/2 cups each.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1494g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 1252 | ||
Calories from Fat: 889 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 98.8g | 132 % | |
Saturated Fat 21.5g | 108 % | |
Monounsaturated Fat 31.9g | ||
Polyunsanturated Fat 38.2g | ||
Cholesterol 106.6mg | 33 % | |
Sodium 3256.8mg | 112 % | |
Potassium 2013.5mg | 53 % | |
Total Carbohydrate 33.7g | 10 % | |
Dietary Fiber 4.9g | 19 % | |
Sugars, other 28.8g | ||
Protein 60g | 86 % | |
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: 1252
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