prt-51 - scale=1| serves4

Recipe to Print-Beef and Vegetable Stew - Copy

$scale_by Recipe Name: Beef and Vegetable Stew - Copy Source: Submitted by: Last Modified: Course: Entree Used in Baskets: No Base: Beef Kosher: No Ethnicity: American Kosher for Passover: No Preparation Time: 0.00 Minutes Number of Servings: 4 Inactive Prep Time: 0.00 Original Num Servings: 4 Cooking Time: 0.00 Minutes Heart Healthy: No Oven Temp: 0 Approx. Cost/Serving: $2.36 # Sides Included: 0 Difficulty: Easy Yields : 0 Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments: This beef stew is ideal cold weather fare.

Ingredients: 4 Teaspoons oil, olive 0.5 Cup wine, dry red 1 to taste salt and pepper 1 Tablespoon parsley, flat-leaf minced Directions: In a medium nonstick Dutch oven or heavy saucepan, heat the oil. Sauté the minced onion, carrot, and celery until translucent, 5 to 6 minutes. Add the beef and sauté until browned, about 5 minutes. Add the tomatoes, wine, thyme, bay leaf, salt and pepper; bring to a boil. Reduce the heat and simmer gently, partially covered, stirring occasionally, about 45 minutes. Add the pearl onions, carrots, potatoes and 1 cup hot water. Cook covered, 40 minutes. Stir in the peas; cook 4 minutes, then add the parsley and mint and cook 1 minute longer. Discard the bay leaf. Cal 356 Fat 8g Sat Fat 2g Chol 51mg Sod 511mg Carb 41g Fib 7g Pro 25g Calc 75mg

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00