Recipe finder
Miner's Beef Stew
- Makes: 6 servings
- Prep 30 mins
- Cook 1 hr
Ingredients
-
2
tablespoons
vegetable oil
-
1 1/2
pounds
boneless beef chuck steak, cut into 1-inch pieces
-
3/4
cup
chopped onion
-
1
clove garlic, minced
-
3
tablespoons
all-purpose flour
-
1
14 -
ounce can
beef broth
-
1/4
cup
canned tomato puree
-
1
bay leaf
-
1 1/2
cups
coarsely chopped carrot
-
1
cup
coarsely chopped celery
-
1
cup
coarsely chopped red sweet pepper
-
1
cup
frozen pearl onions
-
1/2
cup
frozen peas
-
1 1/2
teaspoons
bottled hot pepper sauce
-
1/4
teaspoon
dried thyme, crushed
-
1/4
teaspoon
ground black pepper
-
Bread soup bowls (optional)
Directions
- In a 4-quart Dutch oven, heat oil over medium-high heat. Cook meat, half at a time, in hot oil until brown. Return all meat to Dutch oven. Add the chopped onion and garlic. Cook until onion is tender, stirring occasionally. Sprinkle flour over meat mixture. Cook and stir until flour is lightly brown. Stir in broth, tomato puree, and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 1 to 1-1/2 hours or until meat is tender. Remove and discard bay leaf.
- In a large saucepan, cook carrot, celery, sweet pepper, and the 1 cup pearl onions, covered, in a small amount of boiling salted water for 15 minutes or until tender. Drain.
- Stir drained vegetables, frozen peas, hot pepper sauce, thyme and black pepper into meat mixture; heat through. Season to taste.
- If you like, serve stew in a bread bowl (hollow out before filling), or serve in shallow bowls. Makes 6 (1-cup) main-dish servings.
Nutrition Facts
(Miner's Beef Stew)
Servings Per Recipe 6, sat. fat (g) 5, Monosaturated fat (g) 8, Fat, total (g) 17, chol. (mg) 75, pro. (g) 24, carb. (g) 14, cal. (kcal) 310, vit. A (IU) 61, Thiamin (mg) 0, iron (mg) 4, vit. C (mg) 38, calcium (mg) 40, sugar (g) 6, Potassium (mg) 680, Trans fatty acid (g) 0, Polyunsaturated fat (g) 2, fiber (g) 3, Cobalamin (Vit. B12) (µg) 6, sodium (mg) 436, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 44, Riboflavin (mg) 0, Niacin (mg) 5