Bodacious Beef Stew Ala Leah Recipe

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Bodacious Beef Stew Ala Leah
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Ingredients
21
Count
Nutrition
395
Calories
Total time
120
Minutes
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Ingredients:

Directions:

  1. You will be browning the beef cubes before putting them in your slow cooker or large stock pot with lid - this helps make your stew brown while helping sear in juicy goodness in your beef.
  2. Braising (cooking meat slowly in liquid) is a wonderful way to create hearty affordable meals for your family and friends.
  3. Serve this plain, over my basmati rice recipes (several recipes posted) or even noodles along side a lovely salad for a complete satisfying meal great for cold winter days.
  4. *****ok here we go*****
  5. In small bowl, take flour and add good amount of salt and pepper.
  6. Add sliced up beef into flour mixture and toss until coated.
  7. In heavy skillet over medium high heat, add olive oil then butter.
  8. Once 'fat' is quite hot, you may want to put on your fan, add enough beef to cover bottom of skillet.
  9. Let meat sear on one side then turn and sear/brown on the other side.
  10. Take seared/browned meat and place into large stock pot or slow cooker, continue with the rest of the meat until done.
  11. Add all other ingredients to stock pot except for extra veggies including the optional potatoes as stated above and peas which will be added at the very last moment to keep them fresh looking and crisp.
  12. Once liquids are at a boil, put heat down on the lowest setting and let cook stirring occasionally for at least 2 hours. Three Hours is better and the meat will be even more tender.
  13. You may want to de-fat stew with a spoon a few hours in which is a normal with most stews.
  14. 30 minutes before ready to serve your stew, add your potatoes, rest of the celery and carrots.
  15. Add peas only five minutes before to help keep their color and crispness.
  16. If you wish for a thicker stew, take 2-3 tablespoons of flour into a cup and add four tablespoons COLD water and stir to remove all lumps - then add to stew. Bring up the heat to allow stew to come to a boil - this will thicken the stew considerably.
  17. I would only thicken the stew about half an hour before serving for best results.
  18. When you reheat the stew say for the next day, you may find you will need to add water since it will naturally thicken on its own - similarly like chili or meat sauce.
  19. To serve, spoon your stew in large bowls over rice and sprinkle freshly minced parsley over stew.
  20. Photo courtesy of carcino.gen.nz - I have my own photos but haven't uploaded them yet....happy eating hearty!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 395.01 Kcal (1654 kJ)
Calories from fat 123.9 Kcal
% Daily Value*
Total Fat 13.77g 21%
Cholesterol 105.82mg 35%
Sodium 878.67mg 37%
Potassium 1161.11mg 25%
Total Carbs 32.56g 11%
Sugars 14.56g 58%
Dietary Fiber 5.06g 20%
Protein 37.88g 76%
Vitamin C 42mg 70%
Vitamin A 0.4mg 12%
Iron 9.7mg 54%
Calcium 80.3mg 8%
Amount Per 100 g
Calories 86.59 Kcal (363 kJ)
Calories from fat 27.16 Kcal
% Daily Value*
Total Fat 3.02g 21%
Cholesterol 23.19mg 35%
Sodium 192.6mg 37%
Potassium 254.51mg 25%
Total Carbs 7.14g 11%
Sugars 3.19g 58%
Dietary Fiber 1.11g 20%
Protein 8.3g 76%
Vitamin C 9.2mg 70%
Vitamin A 0.1mg 12%
Iron 2.1mg 54%
Calcium 17.6mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.2
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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