Brown Stew
One of my dad's creations that still fills me with warm thoughts when I make and taste this. What a great dish to stick to the ribs
- Preparing Time: 1 hour and 20 minutes
- Total Time: 1 hour and 20 minutes
- Served Person: 7
chuck roast
flour
tomatoes
mushrooms
southern
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
dairy free
- 1 olive oil
- 1 teaspoon worcestershire sauce
- 1 salt and pepper
- 2 lbs chuck roast cubed
- 1 flour
- 2 stalks celery sliced
- 2 carrots sliced
- 1 cup onion chopped
- 8 oz fresh mushrooms sliced
- 14 ounces tomatoes diced
- 1 teaspoon beef base
- 1 teaspoon kitchen bouquet
- 1 teaspoon parsley
- Carbohydrate 12.8171452011765 g
- Cholesterol 85.536 mg
- Fat 27.5623599267354 g
- Fiber 2.9585362777973 g
- Protein 27.4769065933894 g
- Saturated Fat 9.99780028571352 g
- Serving Size 1 1 Serving (304g)
- Sodium 797.292285701268 mg
- Sugar 9.85860892337919 g
- Trans Fat 3.28160154578616 g
- Calories 410 calories
salt and pepper beef and coat with flour, brown in a little oil a few pieces at a time in a large dutch oven type pot. 2put all meat back in pot and add enough water to barely cover meat. 3add all remaining ingredients cook 1 hour on a low boil stirring occasionally. 4thicken with cornstarch and water if necessary. 5serve with rice.
