Savory Beef Stew
A winter favorite, this leaves the house fragrant and the belly full.
- Preparing Time: 15 minutes
- Total Time: 3 hours and 45 minutes
- Served Person: 6
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
dairy free
- 2 cups water
- 1 1/2 teaspoon kosher salt
- 1 bay leaf dried
- 1 1/2 pounds stew meat
- 12 small baby new potatoes halved
- 30 baby carrots
- 2 tablespoons all purpose flour (i substituted arrowroot starch)
- 1 cup sun-dried tomatoes
- 1 medium onion cut in 8 sections
- Carbohydrate 11.3404740565672 g
- Cholesterol 53.297103475 mg
- Fat 14.7956653397211 g
- Fiber 2.70610715325538 g
- Protein 24.9001591517948 g
- Saturated Fat 5.87462041746539 g
- Serving Size 1 1 Serving (255g)
- Sodium 592.11091598195 mg
- Sugar 8.63436690331185 g
- Trans Fat 1.99955680672013 g
- Calories 279 calories
Preheat oven to 325°F. Cover sun-dried tomatoes in boiling water; let stand 10 minutes. Drain and coarsely chop. Mix tomatoes, beef, onion, salt, and bay leaf in dutch oven. Mix water and flour; stir into been mixture. Cover and bake for 2 hours, stirring once. Add potatoes and carrots. Cover and bake an additional 1-1 1/2 hours until beef and veggies are tender.
