Drunk Beef Stew Recipe

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Ingredients:

Serving

2 lbs beef stew meat , cut into byte- size pieces
1/2 cup flour, seasoned with
salt and pepper
2 -3 tbsp cooking oil
1 large onion, diced
12 oz dark beer
2 cups beef broth
28 oz diced tomatoes
2 medium carrots , cut into 1/2-inch pieces
5 medium potatoes , cut into 1/2-inch pieces
1 cup frozen green pea

Directions:

Toss meat with seasoned flour to coat all sides.
Heat oil over medium-high heat in a large heavy bottomed saucepan or Dutch oven and brown meat. Work in small batches so that the meat is not crowded and browns well on all sides.
Remove meat and cook onion briefly in pan.
Add browned meat, beer, stock and tomatoes and cover pot with a heavy lid. Simmer over low heat one hour.
Stir in carrots and potatoes and continue to simmer over low heat, uncovered, for another hour (or more - the longer - the better) until meat is very tender and the stew is a dark rich color.
Add peas during the last ten minutes of cooking.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	773.53 Kcal (3239 kJ)
Calories from fat	346.17 Kcal
		% Daily Value*
Total Fat	38.46g	59%
Cholesterol	140.59mg	47%
Sodium	1175.16mg	49%
Potassium	1274.39mg	27%
Total Carbs	49.86g	17%
Sugars	11.44g	46%
Dietary Fiber	8.18g	33%
Protein	50.57g	101%
Vitamin C	27.7mg	46%
Vitamin A	1.3mg	43%
Iron	2.3mg	13%
Calcium	120.6mg	12%

Amount Per 100 g
Calories	124.39 Kcal (521 kJ)
Calories from fat	55.66 Kcal
		% Daily Value*
Total Fat	6.18g	59%
Cholesterol	22.61mg	47%
Sodium	188.97mg	49%
Potassium	204.92mg	27%
Total Carbs	8.02g	17%
Sugars	1.84g	46%
Dietary Fiber	1.32g	33%
Protein	8.13g	101%
Vitamin C	4.5mg	46%
Vitamin A	0.2mg	43%
Iron	0.4mg	13%
Calcium	19.4mg	12%

* 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

17.9

Points
19

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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