Wear Elastic Beef Stew Recipe

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Wear Elastic Beef Stew
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Ingredients
17
Count
Nutrition
136
Calories
Total time
120
Minutes
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Ingredients:

Directions:

  1. 1.Pour a thin coating of vegetable oil into a large, shallow skillet on med. heat.
  2. 2. Dice stew beef & 2 of the onions into small, bite size pieces (about 1/2 inch cubes)
  3. 3. You will want to stir beef until browned, adding the diced onions and garlic powder about halfway through the browning process.
  4. 4. While the meat mixture is browning, get out your stock pot and add about 4-6 cups water and all of the boullion cubes and begin to simmer over a medium-high heat.
  5. 5. While still keeping an eye on the meat/onion mixture, peel the parsnips and carrots. Dice the parsnips into 1/2 inch cubes and the carrots into 1/4 inch slices.
  6. 6. Add the parsnips and carrots to the stock pot and mince and add the tarragon as well.
  7. 7. The beef should be about done, turn off the heat and set aside.
  8. 8. Slice or cube the (washed) and (peeled or unpeeled, your choice) potatoes and add to stock pot.
  9. 9. Dice the remaining onions and add to stock pot along with the meat mixture and the wine.
  10. 10. Stir everything thoroughly together in the stock pot and gradually sprinkle and stir in the coriander, cardamom and celery seed.
  11. 11. Simmer until veggies are all tender and then get out a shallow sauce pan to make the rue to thicken the stew.
  12. 12. Pour milk into a small, shallow sauce pan and heat on low to medium heat. Add the flour, stirring vigously with a whisk to avoid getting lumps. If you do not know how to make a rue as a gravy starter, you should find better directions than this to learn how!! What you want to do is make a paste-like consistancy and then quickly thin it down with additional milk to end up with a thick, gravy-like consistancy. How thick you want your stew is up to you!
  13. 13. Add the milk/flour mixture to the stock pot and stir in thoroughly to change from soup to stew!
  14. OR...if making the rue is too intimidating, just thicken with instant potato flakes until you have the desired consistancy.
  15. 14. Add salt and pepper to taste.
  16. 15. Simmer until ready to serve. The longer you simmer the better it will be! I like to make my stews and soups first thing in the morning and simmer all day. All of these instructions are approximate, I rarely use measuring devices so I had to guess how much of each ingredient I actually used. Just keep stirring and tasting and adjusting until you are happy!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 136.06 Kcal (570 kJ)
Calories from fat 31.45 Kcal
% Daily Value*
Total Fat 3.49g 5%
Cholesterol 7.68mg 3%
Sodium 257.43mg 11%
Potassium 428.04mg 9%
Total Carbs 21.86g 7%
Sugars 11.48g 46%
Dietary Fiber 3.05g 12%
Protein 4.85g 10%
Vitamin C 10.8mg 18%
Vitamin A 0.2mg 8%
Iron 1.4mg 8%
Calcium 77.9mg 8%
Amount Per 100 g
Calories 49.94 Kcal (209 kJ)
Calories from fat 11.54 Kcal
% Daily Value*
Total Fat 1.28g 5%
Cholesterol 2.82mg 3%
Sodium 94.5mg 11%
Potassium 157.12mg 9%
Total Carbs 8.02g 7%
Sugars 4.21g 46%
Dietary Fiber 1.12g 12%
Protein 1.78g 10%
Vitamin C 4mg 18%
Vitamin A 0.1mg 8%
Iron 0.5mg 8%
Calcium 28.6mg 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

  • 2.4
    Points
  • 3
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

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