Beef Stew - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Paula Deen's Beef Stew is hearty and delicous. Perfect for a winter evening with your family
Ingredients
- 1 cup carrots, largely diced
- 1 cup celery, largely diced
- 2 cups onion, largely diced
- 1 cup parsnips, largely diced
- 1 cup bell pepper, largely diced
- 1 cup scallions, sliced
- 1 cup fresh parsley, chopped
- 4 cups potatoes, largely diced
- 2 1/4 lbs stew beef, largely diced
- 52 oz beef stock, unsalted
- 2 bay leaves
- 1 tablespoon roasted garlic & herb seasoning
- 1/2 cup rendered bacon fat, or olive oil
- 2 cups sherry
- 3 to 4 tablespoons Paula Deen Grilling Butter
Instructions
- Dust stew meat with Paula Deen House Seasoning. Sauté meat with 1/4 cup bacon fat or olive oil, in 1/2 batches. Fully brown meat, pull it from pan and set aside.
- Add onions to bacon grease and sauté until golden brown. Add sherry and deglaze pan, scraping to release. Take onions out and add to sautéed beef. Add 1/4 cup bacon fat to pan and sauté remaining vegetables. Add butter and 1/2 cup flour. Blend in and cook for one minute. Add 1 cup sherry flambé then add beef stock heat, bay leaves and seasoning and simmer for 45 minutes or bake at 350 ° for 1 to 1 1/2 hours until meat is tender.
- Garnish finished stew in individual servings with scallions and parsley.
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