Traditional beef stew is made by cooking beef, potatoes, carrots, and other vegetables in a stew pot or Dutch oven with beef broth or water.
CUT RROUND STEAK INTO 1 CUBES.
PEEL SMALL ONIONS.
PREHEAT OVEN TO 325 DEGF.
WITH THE FLAT SIDE OF A KNIFE, CRUSH GARLIC WITH SALT TO FORM A PASTE.
COMBINE GARLIC PASTE, MEAT, ONIONS, THYME AND PEPPER.
COOK 1 1/2 HOURS INA COVERED, HEAVY, DUTCH OVEN.
STIR IN REMAINING INGREDIENTS AND COOKANOTHER 1 1/2 HOURS OR UNTIL TENDER.
MAKES ABOUT 10 CUPS OF STEW.
EACH1 CUP SERVING = 200 CALORIES, 5 g FAT, 53 mg CHOL, 461 mg SODIUM, 16 gCARB, 23 g PROTEIN.
EACH SERVING = 23 % CALORIES FROM FAT.
Ingredients
Directions
CUT RROUND STEAK INTO 1 CUBES.
PEEL SMALL ONIONS.
PREHEAT OVEN TO 325 DEGF.
WITH THE FLAT SIDE OF A KNIFE, CRUSH GARLIC WITH SALT TO FORM A PASTE.
COMBINE GARLIC PASTE, MEAT, ONIONS, THYME AND PEPPER.
COOK 1 1/2 HOURS INA COVERED, HEAVY, DUTCH OVEN.
STIR IN REMAINING INGREDIENTS AND COOKANOTHER 1 1/2 HOURS OR UNTIL TENDER.
MAKES ABOUT 10 CUPS OF STEW.
EACH1 CUP SERVING = 200 CALORIES, 5 g FAT, 53 mg CHOL, 461 mg SODIUM, 16 gCARB, 23 g PROTEIN.
EACH SERVING = 23 % CALORIES FROM FAT.
