Beef Stew
Try this Beef Stew recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- salt
- 1/2 tsp black pepper
- 2 cups beef broth
- 1 can diced tomatoes
- 1 lb stew beef (i used chuck cut)
- 4 medium carrots peeled and sliced
- 1 large russet potatoes or 2 medium sized ones peeled and chopped in big chunks
- 3.4 tsp cayenne pepper
- rosemary a few sprigs
- lemon zest and more rosemary to garnish
- Carbohydrate 19.1225860000811 g
- Cholesterol 0 mg
- Fat 2.37870400044635 g
- Fiber 6.44814023361206 g
- Protein 6.95346200231288 g
- Saturated Fat 0.576212000223173 g
- Serving Size 1 1 recipe (1092g)
- Sodium 803.968000661402 mg
- Sugar 12.6744457664691 g
- Trans Fat 0.428648000020288 g
- Calories 108 calories
Preheat you oven to 325 degrees F.In a cast iron skillet or a dutch oven, sautee onions for a few minutes.In a separate bowl, toss the beef in a tbsp of flour (this will help thicken up the stew slightly as it cooks).Now add the beef to the skillet and fry until brown.Add in the vegetables along with the diced tomatoes and beef broth to the skillet (the beef should be ¾ submerged in the broth).Next, add the rosemary.Give the skillet a good stir and let come to a boil before putting it in the oven.Let the stew cook for 3-4 hours or until the beef is fork-tender.Garnish with a sprinkling of lemon zest and freshly chopped rosemary.
