RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3777
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| Recipe Name: |
Beef and Vegetable Stew - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| 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
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Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.36
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
This beef stew is ideal cold weather fare.
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Ingredients:
4 Teaspoons oil, olive
0.5 Cup wine, dry red
1 to taste salt and pepper
1 Tablespoon parsley, flat-leaf minced
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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 |
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| Nutrition per Serving: |
| Calories: |
612 |
Total Carbs: |
67.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
68.0 |
Fat: |
17.2 |
Protein: |
29.63 |
| Fiber: |
3.16 |
Sodium: |
277.71 |
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