RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1053
| View Recipe |
|
|
| Recipe Name: |
Beef and Vegetable Stew (F&W) |
| Source: |
|
Submitted by: |
|
Last Modified: |
2010-02-02
|
| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Beef |
Kosher: |
Meat |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
30.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
3.75
Hours |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.87
|
| # Sides Included: |
1 |
Difficulty: |
Easy |
| Yields :
| 0
|
Tested: |
Yes |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
|
|
Ingredients:
2 Tablespoons oil, olive
1.25 Cups wine, dry red
0.25 Teaspoon pepper, black
|
Directions:
In a large pot, heat the oil over medium high heat. Add about 1/3 of the meat. Brown well on all sides, about 8 minutes, and remove. Brown the remaining meat in 2 or more batches, adding more oil if needed. Remove.
Reduce heat to medium low. Add the chopped onion. Cook, stirring occasionally until translucent, about 5 minutes. Add the wine and simmer 2 minutes, scraping up brown bits. Return the meat to the pot with any accumulated juices. Add the water, thyme, bay leaves and tomato paste. Bring to a simmer over moderately high heat. Reduce heat and cook covered, at a bare simmer until the meat is tender , about 2 hours.
Add the remaining onion, the carrots, potatoes and salt. Cook 1 hour. Add peas with 2 minutes left. Discard the bay leaves. |
|
|
|
| Nutrition per Serving: |
| Calories: |
771 |
Total Carbs: |
25.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
80.0 |
Fat: |
14.0 |
Protein: |
56.86 |
| Fiber: |
13.60 |
Sodium: |
432.37 |
|
|
|
