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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (626g) Recipe makes 6 servings The following items or measurements are not included below: maggi seasoning |
||
| Calories 628 | ||
| Calories from Fat 348 | (55%) | |
| Amount Per Serving | %DV | |
| Total Fat 38.7g | 59% | |
| Saturated Fat 13.1g | 65% | |
| Monounsaturated Fat 15.2g | ||
| Polyunsaturated Fat 6.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 101mg | 33% | |
| Sodium 787mg | 32% | |
| Potassium 1361mg | 38% | |
| Total Carbohydrate 36.9g | 12% | |
| Dietary Fiber 7.3g | 29% | |
| Sugars 9.0g | ||
| Protein 33.6g | 67% | |
Basic Beef Stew
By: PanNan
Feb 9, 2003
I know, I know, not another beef stew recipe. But, after reviewing 5 pages of beef stew recipes posted here, this does not appear to be a duplicate. It's our favorite. When I use my pressure cooker it's ready in less than an hour, and the flavor can't be beat. Note for the World Tour participants - stews are an English tradition, and typically include meat and root vegetables. English peas are also very common in British cookery.
SERVES 6
Ingredients
- 1/4 cup vegetable oil
- 2 lbs stewing beef, cut into 1 inch cubes
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 4 cups water
- 1 (8 ounce) can tomato sauce
- 4 bay leaves
- 1/2 teaspoon thyme leaves (or 1 sprig fresh)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 lb peeled carrot, cut in large pieces
- 3 potatoes, diced
- 1 (10 ounce) package frozen peas
cornstarch slurry
- 1/4 cup cornstarch, mixed in (optional)
- 1/2 cup cold water (optional)
- 3-5 drops maggi seasoning
Directions
1
In large Dutch oven heat oil over medium heat.2
Add meat; brown well.3
Add onion and garlic; saute until transparent.4
Add 4 cups water (slightly less if using pressure cooker) and tomato sauce.5
Add bay leaves, thyme, salt and pepper.6
Bring to a boil; cover, reduce heat and simmer 45 minutes.7
Add carrots, potatoes and peas.8
Cover and cook 30 minutes on medium low or until vegetables are tender.9
Add corn starch slurry if sauce is too watery.10
Bring stew to a boil, stirring constantly.11
Boil 1 minute.12
Add Maggi seasoning and serve with crusty rolls.13
**Note-Time can be reduced if cooking in a pressure cooker.14
However, please check your pressure cooker instruction booklet for proper times.15
Each pressure cooker is different.16
Mine reduces time by 1/3.17
Some others reduce cooking time by 2/3.
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- Course > Main Dish > Stews
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Meat > Beef
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Equipment > Stove Top > Pressure Cooker
- Occasion > Taste/Mood > Comfort Food
- Occasion > Everyday
Featured Reviews for This Recipe
From: truebrit
On Dec 6, 2006
We all enjoyed this healthy and hearty meal very much. I only used a tablespoon or so of vegetable oil to brown the beef. I was out of frozen peas, so I used corn instead. I found it unnecessary to make up the slurry, as the sauce was thick enough without it. Very good - this will definitely be on the menu again!!!
From: Gooddimsum
On Mar 23, 2006
Wonderful recipe. Floured the beef before browning; used a pressure cooker; thickened up the sauce; and added some cayenne to add a bit of kick!
From: canarygirl
On Jan 16, 2004
We really enjoyed this stew! It was easy to prepare, the instructions were clear, and the result was a thick and hearty stew. Next time I make this, I think I'll add some red wine after the meat is browned and the onions tender, then reduce. I think that this would give this dish the depth of flavor that would put it over the top. Thanks for a great recipe, Pan Nan! 
From: Hey Jude
On Sep 20, 2006
This is a great, basic beef stew and was wonderful for our first chilly day this Autumn (not officially but close). I used 1 lb. of stewing beef and 1 lb. of baby Portobello mushrooms (I added the mushrooms with the carrots and potatoes). The mushrooms gave it a 'meaty feel' so that I could cut down on the meat to appease my husband's low-fat diet but still have a treat with the beef! Also, I used 1 cup of sodium-free, fat-free chicken stock in place of 1 of the cups of water to add more flavor since I eliminated the salt, but added lots of freshly cracked pepper. We loved this stew...we had it with crispy Italian rolls and my husband really enjoyed his treat. Thanks for another great recipe PanNan JJ
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