Try this great beef stew recipe which is one of the healthy dinner recipes your family is going to love. This recipe is cooked in the simmering flavors of different veggies and meat until it all comes perfectly together. Quick dinner recipes that often have veggies in them is a good way of ensuring that everyone in the family is getting the best on their dinner plate. Since this recipe has a variety of vegetables, it adds a great flavor and is a great way to include more veggies in your diet. Another reason why this is a great beef stew recipe is that it is free from the unwanted preservatives unlike the canned ones from a store. You can also make this stew in bulk and freeze it for later. This recipe can also be made meatless with just the veggies. You can also add other veggies to this recipe like butternut or acorn squash. Try this recipe today!
This is a printable recipe
1/2 cup butter, oil or ghee
3 1/2 lbs boneless beef chuck roast,trimmed, cut into 2 1/2 inch pieces
1 cup all purpose flour
1 teaspoon salt
1/2 teaspoon cracked pepper
1 Tablespoon dried oregano
1 medium onion, diced
4 garlic cloves, minced
1 box (946ml) beef stock
6 medium russet potatoes, peeled and cut into chunks
14 large (2 inch) mushrooms
1 celery stick, chopped into 1 inch pieces
1/2 green or red bell pepper,chopped
4 medium tomatoes, chopped
salt and pepper to taste
Preheat the oven to 400°F.
Prepare the vegetables and set aside.
In a large bowl, mix flour, salt, pepper and oregano.
Add cut beef and coat with flour mixture.
Do not throw away the leftover bits of flour.
Heat 2 tablespoons oil/butter or ghee into a heavy bottom large frying pan over high heat.
Add meat to oil and saute until brown on all sides, about 10 minutes.
Do not over crowd the pan.
Work in batches if needed.
Do not over cook.
Transfer the browned meat to a large roasting pan set beside your stove.
Do not wash the frying pan you used.
Reduce the frying pan heat to medium and add the onions and garlic cooking them in the beef fat until golden.
Use tongs to transfer golden onions into the roasting pan on top of the beef.
Prepare the gravy, by adding left over flour to the frying pan and browning it slightly being careful not to burn.
Add the beef broth to flour and heat, stirring well to thicken over medium heat to make a gravy.
Pour gravy over the beef.
Add all the vegetables to the pot.
Season with salt and pepper.
Put into oven and bake for 20 minutes, before giving it a stir and returning it to the oven to cook for another 40 minutes or until the potatoes are tender, but the vegetables still hold together.
Season stew with salt and pepper.
Optional: To remove the tomato skins, place tomatoes in a heat proof bowl.
Pour boiling water to cover and let sit for 1 minute.
The skins can now easily be peeled off and discarded before chopping.
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Nutrition Facts for: Beef Stew From Grandmother's Kitchen
Ingredients: Butter, boneless beef chuck roast, all purpose flour, salt, cracked pepper, dried oregano, onin, garlic cloves, beef stock, russet potatoes, muchrooms, celery red or green bell pepper, tomatoes, salt, pepper.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated to make 10 servings. * Per Serving: Calories 550, Calories from Fat 187, Total Fat 20.8g 32%, Saturated Fat 10.3g 52%, Cholesterol 168mg 56%, Sodium 781mg 33%, Potassium 1470mg 42%, Carbohydrates 34.7g 12%, Dietary Fiber 4.9g 20%, Sugars 4.0g, Protein 54.3g, Vitamin A 19%, Vitamin C 69%, Calcium 4%, Iron 181%
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