Old Fashioned Beef Stew

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(1 vote)
Old Fashioned Beef Stew
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Health Score:
8,4 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h. 35 min.
Ready in
Calories:
629
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie629 kcal(30 %)
Protein46.15 g(47 %)
Fat21.79 g(19 %)
Carbohydrates63.99 g(43 %)
Sugar added0 g(0 %)
Roughage10.12 g(34 %)
Vitamin A1,202.39 mg(150,299 %)
Vitamin D0.17 μg(1 %)
Vitamin E1.61 mg(13 %)
Vitamin B₁0.36 mg(36 %)
Vitamin B₂0.26 mg(24 %)
Niacin18.69 mg(156 %)
Vitamin B₆1.44 mg(103 %)
Folate85.21 μg(28 %)
Pantothenic acid1.22 mg(20 %)
Biotin3.98 μg(9 %)
Vitamin B₁₂1.99 μg(66 %)
Vitamin C55.6 mg(59 %)
Potassium1,867.2 mg(47 %)
Calcium151.78 mg(15 %)
Magnesium90.73 mg(30 %)
Iron6.29 mg(42 %)
Iodine2.25 μg(1 %)
Zinc7.18 mg(90 %)
Saturated fatty acids6.86 g
Cholesterol114.51 mg

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 tablespoons vegetable oil
3 onions (coarsely chopped)
2 cloves garlic (pressed)
2 tablespoons all-purpose flour
2 cups Beef stock
½ cup Red wine (optional)
1 bay leaf
1 teaspoon dried thyme
3 tablespoons sweet paprika
1 teaspoon Caraway
2 teaspoons dried marjoram
6 small, boiling potatoes (peeled and halved)
3 carrots (peeled and cut into chunks)
How healthy are the main ingredients?
BeefsaltoniongarlicthymeCaraway

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.