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    Beef Stew Recipe

    Beef
    Beef Stew
    Soup
    ​

    8 servings

    portionen

    1 hour 30 minutes

    gesamtzeit
    Kochen beginnen

    Zutaten

    2 pounds stewing beef (trimmed and cubed)

    3 tablespoons flour

    ½ teaspoon garlic powder

    ½ teaspoon salt

    ½ teaspoon black pepper

    3 tablespoons olive oil

    1 onion (chopped)

    6 cups beef broth

    ½ cup red wine (optional)

    1 pound potatoes (peeled and cubed)

    4 carrots (cut into 1 inch pieces)

    4 stalks celery (cut into 1 inch pieces)

    3 tablespoons tomato paste

    1 teaspoon dried rosemary (or 1 sprig fresh)

    2 tablespoons cornstarch

    2 tablespoons water

    ¾ cup peas

    Anweisungen

    Combine flour, garlic powder and salt & pepper. Toss beef in flour mixture.

    Heat olive oil in a large Dutch oven or pot. Cook the beef and onions until browned.

    Add beef broth and red wine while scraping up any brown bits in the pan.

    Stir in all remaining ingredients except for peas, cornstarch and water. Reduce heat to medium low, cover and simmer 1 hour or until beef is tender (up to 90 minutes).

    Mix equal parts cornstarch and water to create a slurry. Slowly add the slurry to the boiling stew to reach desired consistency (you may not need all of the slurry).

    Stir in peas and simmer 5-10 minutes before serving . Season with salt & pepper to taste.

    Nährwertangaben

    Portionsgröße

    -

    Kalorien

    444 kcal

    Gesamtfett

    28 g

    Gesättigtes Fett

    9 g

    Ungesättigtes Fett

    -

    Transfett

    -

    Cholesterin

    80 mg

    Natrium

    383 mg

    Gesamtkohlenhydrate

    22 g

    Ballaststoffe

    4 g

    Zucker insgesamt

    4 g

    Eiweiß

    25 g

    8 servings

    portionen

    1 hour 30 minutes

    gesamtzeit
    Kochen beginnen

    Bereit zum Kochen?

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    Zutaten

    2 pounds stewing beef (trimmed and cubed)

    3 tablespoons flour

    ½ teaspoon garlic powder

    ½ teaspoon salt

    ½ teaspoon black pepper

    3 tablespoons olive oil

    1 onion (chopped)

    6 cups beef broth

    ½ cup red wine (optional)

    1 pound potatoes (peeled and cubed)

    4 carrots (cut into 1 inch pieces)

    4 stalks celery (cut into 1 inch pieces)

    3 tablespoons tomato paste

    1 teaspoon dried rosemary (or 1 sprig fresh)

    2 tablespoons cornstarch

    2 tablespoons water

    ¾ cup peas

    Anweisungen

    1

    Combine flour, garlic powder and salt & pepper. Toss beef in flour mixture.

    2

    Heat olive oil in a large Dutch oven or pot. Cook the beef and onions until browned.

    3

    Add beef broth and red wine while scraping up any brown bits in the pan.

    4

    Stir in all remaining ingredients except for peas, cornstarch and water. Reduce heat to medium low, cover and simmer 1 hour or until beef is tender (up to 90 minutes).

    5

    Mix equal parts cornstarch and water to create a slurry. Slowly add the slurry to the boiling stew to reach desired consistency (you may not need all of the slurry).

    6

    Stir in peas and simmer 5-10 minutes before serving . Season with salt & pepper to taste.