Chilly Night Beef Stew Recipe
Hearty and comforting any time of the year, this healthy slow-cooked stew is one of our favorites. —Janine Talbot, Santaquin, Utah
TOTAL TIME: Prep: 30 min.
Cook: 8-1/2 hours
MAKES: 10 servings
Ingredients
6 tablespoons all-purpose flour
1-1/2 teaspoons salt, divided
1 teaspoon pepper, divided
2 pounds beef stew meat
1/4 cup olive oil
4 medium potatoes, peeled and cubed
6 medium carrots, sliced
2 medium onions, halved and sliced
4 celery ribs, sliced
2 cans (14-1/2 ounces each) beef broth
2 cans (11-1/2 ounces each) V8 juice
2 teaspoons Worcestershire sauce
6 garlic cloves, minced
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon paprika
6 tablespoons cornstarch
1/2 cup cold water
Directions
Combine the flour, 1 teaspoon salt and 1/2 teaspoon pepper in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat.
Brown beef in oil in batches in a large skillet. Transfer meat and drippings to a 6-qt slow cooker. Add the potatoes, carrots, onion and celery. Combine the broth, juice, garlic, Worcestershire sauce, bay leaf, thyme, basil, paprika and remaining salt and pepper; pour over top.
Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Combine cornstarch and water until smooth; stir into stew. Cover and cook 30 minutes longer or until thickened. Discard bay leaves. Yield: 10 servings.
Nutritional Facts
1-1/4 cups equals 310 calories, 12 g fat (3 g saturated fat), 56 mg cholesterol, 874 mg sodium, 28 g carbohydrate, 4 g fiber, 21 g protein.
Directions
Originally published as Chilly Night Beef Stew in Simple & Delicious October/November 2012, p19
Hearty and comforting any time of the year, this healthy slow-cooked stew is one of our favorites. —Janine Talbot, Santaquin, Utah
TOTAL TIME: Prep: 30 min.
Cook: 8-1/2 hours
MAKES: 10 servings
Ingredients
6 tablespoons all-purpose flour
1-1/2 teaspoons salt, divided
1 teaspoon pepper, divided
2 pounds beef stew meat
1/4 cup olive oil
4 medium potatoes, peeled and cubed
6 medium carrots, sliced
2 medium onions, halved and sliced
4 celery ribs, sliced
2 cans (14-1/2 ounces each) beef broth
2 cans (11-1/2 ounces each) V8 juice
2 teaspoons Worcestershire sauce
6 garlic cloves, minced
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon paprika
6 tablespoons cornstarch
1/2 cup cold water
Directions
Combine the flour, 1 teaspoon salt and 1/2 teaspoon pepper in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat.
Brown beef in oil in batches in a large skillet. Transfer meat and drippings to a 6-qt slow cooker. Add the potatoes, carrots, onion and celery. Combine the broth, juice, garlic, Worcestershire sauce, bay leaf, thyme, basil, paprika and remaining salt and pepper; pour over top.
Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Combine cornstarch and water until smooth; stir into stew. Cover and cook 30 minutes longer or until thickened. Discard bay leaves. Yield: 10 servings.
Nutritional Facts
1-1/4 cups equals 310 calories, 12 g fat (3 g saturated fat), 56 mg cholesterol, 874 mg sodium, 28 g carbohydrate, 4 g fiber, 21 g protein.
Directions
Originally published as Chilly Night Beef Stew in Simple & Delicious October/November 2012, p19
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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