beef stew

{emily's amazing beef stew}

beef stew
adapted from myself

2 lbs stew meat
2 tbsp flour
2 tsp salt
1 tsp ground pepper
pinch cayenne
3 Tbsp olive oil, divided
1 large onion, coarsely chopped
6 cloves garlic crushed
28 oz stewed tomatoes
4 medium carrots, peeled and chopped
8 oz sliced mushrooms
4 stalks celery, chopped
5-6 med russet potatoes, peeled, cubed
2 bay leaves
pinch of thyme
32 oz, unsalted beef broth, divided

in a small bowl, mix flour, salt, black pepper and cayenne pepper

coat meat with 1 tbsp of olive oil and toss to coat in flour mixture

heat 2 tbsp olive oil in a large stock pot over medium high heat

brown meat and then add chopped onions for 3 to 4 minutes.  add crushed garlic for 1-2 minutes.  

add stewed tomatoes, breaking up with the back of spoon. add mushrooms and simmer all over medium heat while chopping potatoes, carrots and celery.

add remaining veggies, bay leaves and thyme.

pour beef stock to barely cover.

bring to a slow boil then reduce heat and simmer, covered for 2-3 hours adding more beef stock throughout cooking as needed.

serves 8

Nutrition Facts
beef stew
Serving Size: 1 serving
Amount Per Serving
Total Fat9.6g
      Saturated Fat2.7g
      Trans Fat0g
      Dietary Fiber5.3g
Vitamin A 190%Vitamin C 42%
Calcium    5%Iron 22%

1 comment:

S. Gardner said...

sounds really yummy and somewhat similar to grandma's beef stew.

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