Stew - B'StewMeat 'Veggies
By Kwasome
Amount Per Serving
Calories: 395
Total Fat: 21.3g
Cholesterol: 51mg
Sodium: 473mg
Total Carbs: 33.5g
Dietary Fiber: 4.1g
Protein: 17.8g
- 6
Ingredients
- @ least 4 tsps of the following:
- 2 pound cubed beef stew meat
- Meat Seasoning (Flour +)
- 2 tablespoons all-purpose flour
- +Black Pepper*
- +Seasoning Salt*
- +Garlic Powder*
- +Onion Power*
- +Cumin*
- +Parika*
- 3 tablespoons oil/shortening
- Spices
- 1 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 tbsp. Worcestershire
- 2 cups Beef Broth
- 2 cups H2O
- 1 onion, finely diced
- 1/4 teaspoon paprika
- 3 clove garlic, minced
- 2 bay leaf
- 3 carrots, quartered
- 3 potatoes, peeled and quartered
- 1/4 cup all-purpose flour
- 1/2 cup frozen corn kernels
- 1 cup Red Wine
- Thyme
Preparation
Step 1
1.Dredge beef in flour mixture and then, in a medium stock pot, brown beef, along with chopped garlic, on all sides in oil/shortening.
2. Add wine to cover bottom, and scrape for bits. Add salt, pepper, onion, paprika, garlic, Worcestershire sauce, Wine, Broth and bay leaves. Bring to a boil, cover and simmer for 1-1/2 hours or until meat is tender. (For Crockpot, on low for 6 hours)
3.Add carrots, corn and potatoes and simmer for 45 minutes or until tender.
4.Remove bay leave and meat from stew, add leftover flour mixtured (>1/4 cup) combined with H2o and mix, in order to thicken stew. After mixing let sit for ~ 15 minutes on high to thicken, if not to desired thickness add more flour or cornstarch and repeat.
5.Once thickened return meat and add corn to stew, heat through and serve.