Spell-Binding Stew Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
2 tablespoons lemon juice
4 tablespoons Worcestershire sauce, divided
1/4 teaspoon seasoned salt
2 pounds beef stew meat, cut into 1-inch cubes
3 garlic cloves, minced
2 tablespoons olive oil
4 medium parsnips, peeled and sliced
4 medium carrots, sliced
3 medium potatoes, peeled and cubed
1 medium onion, cut into wedges
2 cups canned stewed tomatoes
1-1/2 cups beef broth, divided
1/2 cup ketchup
1/2 teaspoon dried chervil
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
3 tablespoons all-purpose flour
1/2 cup frozen corn
1/2 cup frozen peas
Instructions
In a large resealable plastic bag, combine the lemon juice, 2 tablespoons Worcestershire sauce and seasoned salt; add the beef. Seal bag and turn to coat; refrigerate for at least 4 hours.
Drain and discard marinade. In an ovenproof Dutch oven, brown beef and garlic in oil. Add the parsnips, carrots, potatoes, onion, tomatoes, 1 cup broth, ketchup, herbs and remaining Worcestershire sauce.
In a small bowl, combine flour and remaining broth until smooth. Gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.
Cover and bake at 325 ° for 1-1/2 hours. Add the corn and peas. Cover and bake 30-45 minutes longer or until meat and vegetables are tender.
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