The Best Browned Beef Stew Ever
I originally found this recipe at Recipe Goldmine but have added and subtracted after trial and error. The original recipe called for a 10 oz pkg of frozen peas to be added during the last 15 minutes of cooking. I usually add a little rosemary and cayenne. Can add the spices you wish. This is very good!
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
gluten free
red meat free
dairy free
vegan
pescatarian
- 1/4 cup vegetable oil
- 1 1/2 teaspoons salt
- 1 tablespoon dried parsley
- 1/2 teaspoon pepper
- 1/2 cup flour
- 2 carrots diced
- 2 onions diced
- 1 onion chopped fine
- 1/4 cup finely chopped celery with a few minced leaves
- 1 pinch thyme
- 3 1/2 cups beef broth
- 2 medium potatoes diced
- 1 -1 1/2 lb cubed beef stew meat
- 1 carrot chopped fine
- Carbohydrate 49.9421549022228 g
- Cholesterol 0 mg
- Fat 10.7702523913211 g
- Fiber 5.272025857953 g
- Protein 4.81920811065137 g
- Saturated Fat 0.952241830379672 g
- Serving Size 1 1 -6 serving(s) (374g)
- Sodium 389.330955640926 mg
- Sugar 44.6701290442698 g
- Trans Fat 0.215435252402206 g
- Calories 306 calories
Put flour, salt and pepper in a large ziploc bag. Heat oil over medium heat in a large dutch oven. Place meat in bag with the flour and shake until well coated. Shake off meat pieces and add them to the oil and stir until slightly browned, Add remaining flour from the bag and the finely chopped onion. Stir until well browned. Add finely chopped carrot and next 4 ingredients. Cover and cook over low heat for 1 1/2 hours (stirring every 15 minutes). Add diced potatoes, carrots, and onions, cook for another 45 minutes or until potatoes are tender.
