Recipes
Beef Stew
4 servings
About 1 hour total (Active 10 minutes)
Shopping list
Ingredients
- 2 medium carrots
- 1 large russet (or gold) potato
- 1 medium onion
- 2 stalks celery
- 2 tablespoons canola oil
- 1 ½ lb beef stew meat
- 1 teaspoon kosher salt
- 2 tablespoons flour
- 32 oz beef stock (or broth)
Steps
- Peel and chop carrots and potato into bite-size cubes. Coarsely chop onion and slice celery (about 1 cup each).
- Preheat oil in medium stockpot on medium-high. Season beef with salt and coat with flour (wash hands); brown beef (in batches) 2–3 minutes until browned. Return all beef to pot.
- Add vegetables to pot. Cook and stir 2–3 minutes until onions are soft. Add stock and bring to a boil. Reduce heat to medium-low; cover and simmer 50–60 minutes, stirring often, until beef is tender and 145°F.
Other Preparation Methods
- Slow Cook: Place 1 ½ lb beef stew meat, 32 oz beef stock, 2 (10 oz) cans cream of mushroom soup, and 1 cup sliced onions in slow cooker. Cook 3–4 hours on HIGH until beef is tender and 145°F. Serve over egg noodles
Amount per ¼ recipe serving: Calories 670, Total Fat 40g, Sat Fat 14g, Trans Fat 0g, Chol 205mg, Sodium 810mg, Total Carb 23g, Fiber 3g, Sugars 5g, Protein 59g, Calc 6%, Vitamin A 100%, Vitamin C 15%, Iron 30%