Beef Stew with Potatoes, Carrots & Mushrooms

Beef Stew with Potatoes, Carrots & Mushrooms

Health Rating
Prep Cook Ready in Servings
15 min 2 h 20 min 2 h 35 min 6
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Ingredients


3 leaf Bay leaf
1 1/8 kg Beef, chuck, cross rib, lean (cut into 1.5 inch cubes)
1 tbsp Black pepper
4 medium Carrots (cut diagonally in 1-inch chunks)
2 cup Chicken broth (stock)
1 1/2 cup Frozen green peas
6 clove(s) Garlic (smashed)
4 tbsp Olive oil
454 gm Potato (quartered)
750 ml Red wine (1 bottle)
2 tsp Rosemary, fresh
1 tbsp Salt
1/2 cup Sun-dried tomato, packed in oil, drained
2 cup All-purpose white flour
230 gm White mushrooms
4 tsp Worcestershire sauce
2 medium Yellow onion (cut into 1-inch cubes)

Instructions


Place the beef in a bowl with red wine, garlic, and bay leaves. Place in the refrigerator and marinate overnight.

The next day, preheat the oven to 300 degrees F (150 C).

Combine the flour, 1 tablespoon salt, and 1 tablespoon pepper. Lift the beef out of the marinade with a slotted spoon and discard the bay leaves and half the smashed garlic, saving the marinade. In batches, dredge the cubes of beef in the flour mixture and then shake off the excess.

Heat 2 tablespoons of olive oil in a large pot and brown half the beef over medium heat for 5 to 7 minutes, turning to brown evenly. Place the beef in a large oven-proof Dutch oven and continue to brown the remaining beef, adding oil as necessary. (If the beef is very lean, you'll need more oil.) Place all the beef in the Dutch oven.

Heat another 2 tablespoons of oil to the large pot and add the onions, carrots, mushrooms, and potatoes. Cook for 10 minutes over medium heat, stirring occasionally. Add the remaining garlic and cook for 2 more minutes.

Place all the vegetables in the Dutch oven over the beef. Add 2 1/2 cups of the reserved marinade to the empty pot and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon. Add the chicken stock, rosemary, sun-dried tomatoes, Worcestershire sauce, 1 tablespoon salt, and 2 teaspoons pepper. Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat on top of the stove.

Cover the pot and place it in the oven to bake it for about 2 hours, until the meat and vegetables are all tender, stirring once during cooking. If the stew is boiling rather than simmering, lower the heat to 275 degrees F (135 degrees C).

Before serving, stir in the frozen peas, season to taste, and serve hot.

Nutrition Facts

Per Portion

Calories 770  
Calories from fat 191  
Calories from saturated fat 49  
Total Fat 21.2  g
Saturated Fat 5.5  g
Trans Fat 0.3  g
Polyunsaturated Fat 2.2  g
Monounsaturated Fat 12.3  g
Cholesterol 95  mg
Sodium 1686  mg
Potassium 1732  mg
Total Carbohydrate 69  g
Dietary Fiber 7.4  g
Sugars 7.8  g
Protein 52  g

Dietary servings

Per Portion


Grain 2.2
Meat 2.1
Meat Alternative 0.4
Vegetables 3.6

Energy sources


Pygal 12% 407.36399321 95.9762767188 36% 450.563114211 188.10647989 25% 334.730331034 223.853373495 27% 324.01498493 116.227665756 12% 36% 25% 27% Alcohol Carbohydrates Fat Protein
Recipe from: Food Network
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