Old Fashioned Beef Stew

5
Average: 5 (1 vote)
(1 vote)
Old Fashioned Beef Stew
share Share
print
bookmark_border Copy URL
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h. 35 min.
Ready in
Calories:
708
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie708 cal.(34 %)
Protein58 g(59 %)
Fat34 g(29 %)
Carbohydrates38 g(25 %)
Sugar added0 g(0 %)
Roughage5.6 g(19 %)
Vitamin A1.5 mg(188 %)
Vitamin D0 μg(0 %)
Vitamin E7.5 mg(63 %)
Vitamin K17.2 μg(29 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.5 mg(45 %)
Niacin26.9 mg(224 %)
Vitamin B₆1 mg(71 %)
Folate51 μg(17 %)
Pantothenic acid2.5 mg(42 %)
Biotin14.4 μg(32 %)
Vitamin B₁₂13 μg(433 %)
Vitamin C34 mg(36 %)
Potassium1,742 mg(44 %)
Calcium68 mg(7 %)
Magnesium105 mg(35 %)
Iron8.5 mg(57 %)
Iodine11 μg(6 %)
Zinc14.5 mg(181 %)
Saturated fatty acids11.4 g
Uric acid332 mg
Cholesterol154 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
4 ½ cups stewing Beef (trimmed and cut into 1 1/2-inch cubes)
salt (to taste)
peppers (to taste)
2 Tbsps vegetable oil
3 onions (coarsely chopped)
2 cloves garlic cloves (pressed)
2 Tbsps all-purpose flour
2 cups Beef stock
½ cup Red wine (optional)
1 bay leaf
1 tsp dried thyme
3 Tbsps sweet paprika
1 tsp Caraway
2 tsps dried marjoram
6 small, boiling potatoes (peeled and halved)
3 carrots (peeled and cut into chunks)
How healthy are the main ingredients?
Beefgarlic clovemarjoramthymesaltonion

Preparation steps

1.
Heat oven to 300º F.
2.
Dry the beef completely with paper towels and season with salt and pepper. Heat the oil over medium-high heat in a large ovenproof Dutch oven. Add beef to pot and brown meat on all sides, about 5 minutes. Remove meat and set aside.
3.
Add onions to now empty pot and sauté until almost softened, 4 to 5 minutes. Reduce heat to medium and add pressed garlic and continue to sauté for 1 minute longer or until garlic is fragrant. Stir in flour and cook until lightly colored, 2 to 3 minutes. Add stock, scraping up any browned bits that may have stuck to the bottom of the pot. Add wine (if using), bay leaf, thyme, paprika, caraway seeds and marjoram; bring to simmer. Add meat; return to simmer. Remove from burner. Cover and place in oven to simmer about 1 hour.
4.
Remove pot from oven, add potatoes and carrots, cover, and return to oven. Simmer until meat is just tender, about 50-60 minutes longer. Remove stew from oven.
5.
Let stand for 5 minutes. Serve.