Beef Stew For Family Or Party Recipe

RatingDifficultyBeginner

Ingredients:1 lb. beef stew meat1 onion, diced3 carrots, diced3 potatoes, diced1 can diced tomatoes1 can beef broth1 tsp. thyme1/2 tsp. rosemary1/2 tsp. pepperInstructions:1. In a large pot, brown beef and onions.2. Add carrots, potatoes, tomatoes, beef broth, thyme, rosemary and pepper.3. Bring to a boil, reduce heat and simmer for 1-2 hours or until vegetables are tender.

Yields1 Serving
Prep Time5 minsCook Time1 hrTotal Time1 hr 5 mins
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FIRST TO POT
 1 cn CRUSHED TOMATOES (16oz.)
 2 ts DRY HERBS, YOUR CHOICE
  c DRY RED WINE OR WATER
 2 ts SALT
 ½ c BEEF BROTH
 2 ea SMALL BAY LEAVES
 ¼ c QUICK COOKING TAPIOCA
 ½ ts PEPPER
 1 tb SUGAR


1

ADD SECOND TO POT3 lb BONELESS CHUCK ROASTADD THIRD TO POT1 lb CARROTS, CUTUP3 ea MEDIUM ONIONS, QUARTERED4 ea RIBS CELERY, CUTUP PREHEAT OVEN TO 325 DEG F.

2

IN A LARGE POT, COMBINE ALL THE LIQUID ANDSPICES.

3

ADD IN 3 LBS.

4

CUBED BEEF (BONELESS CHUCK).

5

ADD ALL VEGETABLES.

6

STIR TO MIX.

7

COOKED, COVERED, FOR 3 HOURS.

8

STIR TWICE DURING COOKING.

9

DISCARD BAY LEAVES BEFORE SERVING OR REFRIGERATING.

10

MAKES 8 SERVINGS, EACH= 318 CALORIES, 39 g PROTEIN, 17 g CARBO, 10 g FAT, 100 mg CHOL, 836 mgSODIUM.

11

EACH SERVING = 28.

12

8 % CALORIES FROM FAT.

13

NOTE: FOR FAMILY - SERVE STEW AS IS OVER BUTTERED NOODLES.

14

FOR COMPANY - ADD 12 OUNCES OF MUSHROOMS AND 2 TABLESPOONS COARSE-GRAINDIJON MUSTARD.

15

ADD 10 OUNCES FROZEN PEAS ABOUT 5 TO 6 MINUTES BEFORESERVING, STIRRING WELL TO MIX IN.

16

FOR PARTY SERVE WITH MASHED POTATOES ORYOUR FAVORITE PASTA.

CategoryCuisineTags

Ingredients

FIRST TO POT
 1 cn CRUSHED TOMATOES (16oz.)
 2 ts DRY HERBS, YOUR CHOICE
  c DRY RED WINE OR WATER
 2 ts SALT
 ½ c BEEF BROTH
 2 ea SMALL BAY LEAVES
 ¼ c QUICK COOKING TAPIOCA
 ½ ts PEPPER
 1 tb SUGAR

Directions

1

ADD SECOND TO POT3 lb BONELESS CHUCK ROASTADD THIRD TO POT1 lb CARROTS, CUTUP3 ea MEDIUM ONIONS, QUARTERED4 ea RIBS CELERY, CUTUP PREHEAT OVEN TO 325 DEG F.

2

IN A LARGE POT, COMBINE ALL THE LIQUID ANDSPICES.

3

ADD IN 3 LBS.

4

CUBED BEEF (BONELESS CHUCK).

5

ADD ALL VEGETABLES.

6

STIR TO MIX.

7

COOKED, COVERED, FOR 3 HOURS.

8

STIR TWICE DURING COOKING.

9

DISCARD BAY LEAVES BEFORE SERVING OR REFRIGERATING.

10

MAKES 8 SERVINGS, EACH= 318 CALORIES, 39 g PROTEIN, 17 g CARBO, 10 g FAT, 100 mg CHOL, 836 mgSODIUM.

11

EACH SERVING = 28.

12

8 % CALORIES FROM FAT.

13

NOTE: FOR FAMILY - SERVE STEW AS IS OVER BUTTERED NOODLES.

14

FOR COMPANY - ADD 12 OUNCES OF MUSHROOMS AND 2 TABLESPOONS COARSE-GRAINDIJON MUSTARD.

15

ADD 10 OUNCES FROZEN PEAS ABOUT 5 TO 6 MINUTES BEFORESERVING, STIRRING WELL TO MIX IN.

16

FOR PARTY SERVE WITH MASHED POTATOES ORYOUR FAVORITE PASTA.

Beef Stew For Family Or Party Recipe

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