Grandmothers Beef Stew
Here is a simple to make beef stew recipe with basic ingredients just like Grandmother makes. This recipe will take about an hour, but you can let it sit longer to enhance the flavors in the final product. The wonderful thing about stew are they are super easy to throw together and they allow the home chef to relax at meal time as all you need to do is dish it out when the time comes. This makes stews perfect for weekend meals when you would like to spend your time doing things outside of the kitchen with your family and friends. It is also a perfect choice if you are going to a potluck or entertaining. Anyone that does the cooking knows that often a lot of time is spent in the kitchen when everyone else is enjoying visiting, so make your pot of stew in the morning, do all your clean-up and when the dinner hour comes, you too can relax and enjoy.
Health tip: For the highest nutrient intake, choose organic grass fed beef for your recipe. It is higher in nutrients and even CLA (a fatty acid that can help with weight loss).
This is a printable recipe.
3 lbs. beef chuck roast, trimmed and cut into 1 1/2 in. cubes
1/2 teaspoon salt
1/2 teaspoon pepper
3 Tablespoons olive oil, divided
1 large onions, chopped
3 medium garlic cloves, minced
3 Tablespoons all purpose flour
1 cup beef broth + 2 teaspoons red wine vinegar
(OR you can use 1 cup red wine)
2 cups beef broth
2 bay leaves
1 teaspoon dried thyme
2 celery sticks, chopped
4 medium russet potatoes, peeled and cut into 1.5 inch cubes
4 large carrots, peeled and sliced 1/2 inch thick
Preheat the oven to 300F.
Place the beef into a mixing bowl, sprinkle 1/4 teaspoon each of salt and pepper and toss to season.
Place a dutch oven or roaster on the stovetop, heat one tablespoon of olive oil over medium-high heat.
Add half of the pieces of meat to the pot, cook, browning them on all sides. Remove the first batch, add one more tablespoon of oil and repeat with the second batch of meat.
Remove the second batch of meat to a bowl.
Reduce the heat to medium and add the final tablespoon of olive oil. Swirl it to coat the bottom. Add the onions with
1/4 teaspoon salt and cook for a few minutes until soft. Add the garlic and cook another one minute.
Stir in the flour and cook one or two minutes,until lightly browned.
Add the beef beef broth with red wine vinegar (or red wine), stirring and scraping the bottom until the flour is dissolved into the liquid.
Pour in the beef broth and stir, scraping up any remaining brown bits on the bottom. Add bay leaves, thyme and beef, cover with a lid and place into the preheated oven.
Set the timer and cook for one hour until beef is tender.
When the timer goes off, add the celery, potatoes and carrots.
Place back into the oven covered and cook for 40-60 minutes until the potatoes are tender.
Remove from the oven, take out the bay leaves.
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Nutrition Facts for:Grandmothers Beef Stew From Grandmother's Kitchen
Ingredients: Beef chuck roast, salt, pepper, olive oil, onion, garlic cloves, all purpose flour, beef broth, red wine vinegar (OR red wine), beef broth, bay leaves, dried thyme, celery sticks, russet potatoes, carrot.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 8 servings. * Per serving:Calories 486, Calories from Fat 149, Total Fat 16.6g 26%, Saturated Fat 4.9g 24%, Cholesterol 152mg 51%, Sodium 655mg 27%, Potassium 1362mg 39%, Carbohydrates 25.5g 9%, Dietary Fiber 4.2g 17%, Sugars 4.1g, Protein 56.2g, Vitamin A 121%, Vitamin C 42%, Calcium 4%, Iron 186%
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