BEEF STEW

By

I'm sure we've all cooked and eaten a lot of beef stew. I thought I had
tried every one but -- I've got to admit -- this is by FAR the best I
have ever tasted.

View complete recipe

Ingredients

  • 4 lb chuck roast, cut into 11/4" chunks
  • 1 Tbs veg. oil
  • 1 onion, sliced
  • 4 carrots chopped into large chunks
  • 2 garlic cloves minced
  • 4 anchovies, mashed together
  • 1 Tbs tomato puree
  • 2 cups Cotes du Rhone (red wine)
  • good-sized chunk of salt pork
  • 2 cups low sodium chicken broth
  • 2 bay leaves
  • 2 sprigs thyme
  • 1 lb Yukon gold potatoes, halved or quartered if large
  • 2 tsp unflavored gelatin softened in 1/2 cup water
  • 1 1/2 cups frozen pearl onions, thawed
  • 1 cup frozen peas
  • Servings: 12
  • Nutrition Facts
  • Serving size: 1/12 of a recipe (10.9 ounces).

Preparation

Step 1


1. Preheat oven to 300F

2. Pull chuck roast apart, removing any large pieces of fat.

3. Cut into 1 1/2" chunks.

4. Pat beef dry

5. Saute beef in veg oil (do not crowd -- do in steps if necessary) in ovenproof Dutch oven or similar pot. Remove from pan.

6. Saute onion in beef drippings till translucent.

7. Add beef, carrots garlic, anchovies, tomato paste, to pot.

8. Rinse salt off salt pork and add whole.

9. Add 2 cups red wine, 2 cups chicken broth, bay leaves, thyme.

10. Bring to a full boil on stove top (this is an important step as it cuts a lot off the oven cooking time)

11. Cook in oven 1 1/2 hours.

12. Stir in potatoes and cook in oven for another 45 minutes.

13. Put back on stove top and cook on medium (not boil) for another 15 minutes.

14. Add peas and cook over med. heat until potatoes are tender.

15. Add gelatin and onions.

16. Let heat through.

17. Top with your favorite biscuits, if desired. (not included in nutritional analysis)

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 667.54
Calories From Fat (71%) 474.43
% Daily Value
Total Fat 52.63g 81%
Saturated Fat 20.26g 101%
Cholesterol 110.32mg 37%
Sodium 624.65mg 26%
Potassium 645.14mg 18%
Total Carbohydrates 15.24g 5%
Fiber 2.41g 10%
Sugar 2.37g
Protein 26g 52%

View complete recipe