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Beefy Vegetable Stew

  • 8servings

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Source: www.recipequick.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B6, B9, B12, H, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. Flour

  3. 1 1/2 tsp. salt

  4. 1/2 tsp. pepper

  5. 2 lbs 1" pieces beef stew meat

  6. 2 Tbs. oil

  7. 1 large onion, chopped

  8. 1/2 tsp. each ground cinnamon, cloves and nutmeg

  9. 3/4 cup red wine or beef broth

  10. 1 can (14 1/2 oz.) low-sodium beef broth

  11. 2 lbs. root vegetables such as carrots, parsnips, rutabagas, peeled, cut into 1" pieces

  12. 1 cup frozen peas

  13. chopped parsley, optional

Instructions Jump to Ingredients ↑

  1. Combine 1/3 cup flour, 1/2 tsp salt and 1/4 tsp pepper. Add beef; toss to coat. In pot heat oil over medium-high heat. Add beef, in batches; cook, turning occasionally, until browned 4-5 minutes. Remove beef; reserve. To pot add onion, spices and remaining salt and pepper. Cook 2 minutes. Add wine, scraping up browned bits from bottom. Stir in broth and beef. Cover; reduce heat to low. Simmer stirring occasionally, 40 minutes. Add root vegetables; simmer, covered, until tender, 30 minutes. Add flour to remaining flour from beef to equal 2 Tbs. Stir into 2Tbs. water; add with peas to stew. Cook until thickened. If desired, sprinkle with parsley.

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