Recipe courtesy of Brian Hill
Beef Stew
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 198
- Total Fat
- 8
- Saturated Fat
- 2
- Carbohydrates
- 11
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 21
- Cholesterol
- 54
- Sodium
- 654
- Total: 1 hr 40 min
- Prep: 5 min
- Cook: 1 hr 35 min
Ingredients
Olive oil
1 cup onions, diced medium
2 cups carrots, chopped
1 cup celery, chopped
6 cloves garlic, smashed
2 tablespoons cornstarch
2 cups beefsteak tomatoes, chopped
1/2 teaspoon turmeric
1/2 teaspoon red pepper flakes
1 1/2 pounds stew beef, cubed
24 ounces beef stock
Salt and pepper
Directions
- In a large stew pot over medium-high heat, add 4 tablespoons olive oil. Add onions, carrots, celery, garlic, cornstarch, tomatoes, turmeric, and red pepper flakes. Saute for 5 to 7 minutes.
- Add the stew beef and the beef stock. Add salt and pepper to taste. Reduce heat and let stew simmer for 1 hour 30 minutes. Stir periodically. Serve hot.