Recipes
Homemade Beef Stew
8 servings
Shopping list
Ingredients
- 2 teaspoons fresh thyme leaves (finely chopped)
- 3 large onions
- 3 ribs celery
- 8 oz whole baby portabella mushrooms
- 1 lb red potatoes
- 1 lb beef cut for stew
- ¼ teaspoon kosher salt
- ⅛ teaspoon pepper
- 3 tablespoons butter
- ½ cup dry sherry (or water)
- 2 cups fresh pre-sliced carrots
- ⅓ cup flour
- 1 (32-oz) box beef stock
- 1 teaspoon Worcestershire sauce
Prep
- Remove stems; chop thyme leaves.
- Slice onions and celery thinly.
- Cut mushrooms into quarters.
- Cut potatoes into bite-size pieces.
- Cut beef into bite-size pieces (wash hands).
Steps
- Preheat large stockpot on medium-high 2-3 minutes. Season beef with salt and pepper. Place butter in pan and then add beef; cook and stir 2-3 minutes or until browned.
- Stir in onions; cook 10-12 minutes or until softened. Stir in sherry (or water); cook 4-5 minutes or until most of liquid evaporates.
- Add celery, mushrooms, potatoes, and carrots. Stir in flour to coat vegetables and beef. Stir in remaining ingredients; bring to a boil.
- Reduce heat to simmer; cook 15-20 minutes or until potatoes are tender. Serve.
Amount per ⅛ recipe serving: Calories 350, Total Fat 11g, Chol 60mg, Sodium 470mg, Total Carb 36g, Fiber 5g, Calc 6%, Vitamin A 100%, Vitamin C 40%, Iron 20%