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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (704g) Recipe makes 4 servings The following items or measurements are not included below: 1 rutabagas |
||
| Calories 763 | ||
| Calories from Fat 225 | (29%) | |
| Amount Per Serving | %DV | |
| Total Fat 25.0g | 38% | |
| Saturated Fat 6.8g | 33% | |
| Monounsaturated Fat 13.7g | ||
| Polyunsaturated Fat 2.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 65mg | 21% | |
| Sodium 637mg | 26% | |
| Potassium 1579mg | 45% | |
| Total Carbohydrate 74.0g | 24% | |
| Dietary Fiber 7.9g | 31% | |
| Sugars 19.4g | ||
| Protein 31.7g | 63% | |
Best Beef Stew
By: Derf
Sep 24, 2001
Company stew but the family loves it too, like all stews it is even better the next day, can be refrigerated and reheated. Serve with a light salad and soft rolls to sop up the gravy.
SERVES 4 -6
Ingredients
- 1 lb lean stewing beef (1 inch cubes)
- 1/2 cup seasoned flour, seasoned with your favorite seasonings
- 3 tablespoons extra virgin olive oil
- 1 tablespoon dry mustard
- 1 large Spanish onion, sliced
- 1 whole bulb of garlic, peeled, separated and coarsely chopped
- 2 cups port wine (or any good red wine)
- 12 whole baby carrots, peeled
- 1 rutabaga, peeled, cut into large cubes
- 1/2 head celery, cut into 1 inch lengths with leaves
- 6-8 large mushrooms, quartered
- 2 dashes cayenne pepper
- 1 teaspoon dried thyme
- 2 dashes Worcestershire sauce
- 2 tablespoons creamed horseradish
- salt
- 1 1/2-2 cups water
- 4-6 medium scrubbed do not peel quartered white potatoes
Directions
1
Dredge beef in flour, seasoned with your favorite seasonings.2
Heat large Dutch oven (cast iron is best).3
Whisk together olive oil and dry mustard, add to heated Dutch oven.4
Add Spanish onion and caramelize.5
Add dredged beef, brown on all sides.6
Add garlic, brown, being careful not to burn.7
Add wine, deglaze the pot and simmer 10 minutes.8
Add carrots, rutabaga, celery, mushrooms, cayenne, thyme, Worcestershire sauce, horseradish Salt to taste.9
Stir and simmer another 10 minutes.10
Add water and potatoes.11
Stir and bring back to simmer.12
Preheat oven to 300°F.13
Cover tightly and slow simmer until potatoes are fork tender, about 2 hours.
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- Course > Main Dish > Stews
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Meat > Beef
- Cuisine > European > Western > English
- Cuisine > North American > United States > Western > Pacific Northwest
- Cuisine > North American > Canadian
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Occasion > Dinner Party
- Occasion > Holiday/Event > Historical/Traditional
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- Dietary > Diabetic
Featured Reviews for This Recipe
From: Elly in Canada
On Jan 28, 2008
A delicious stew Derf, I know it would be even better with wine! I used beef broth this time. I did not add the celery or potatoes, I made dumplings DH's favourite! A great flavourful meal on a cold winter day.
From: Karen & Angel
On Oct 17, 2007
This recipe didn't work for me. I picked it because I love garlic and love cooking with wine, but the result was terrible. Sorry. It's just too much wine! I used a mid-priced bottle, and the flavor was just too harsh. Maybe this would work with a really really nice wine, but I'm not willing to spend that much for wine to cook with-- to drink, yes. To cook, no.
Anyway, I fiddled around with the seasonings for a half-hour or so and did my best to cover that hot-cooked-wine flavor. Sorry Derf... thanks anyway! 
From: Graybert
On Jan 29, 2002
I made this on the weekend and we loved it. hubby and I are big stew fans and this one rated right up there! I used red wine as I did not have Port wine on hand and it turned out great! I was a little apprehensive about the horseradish, but wow did it make a great difference! Thanks Dorothy!
From: Polar Bear
On Oct 14, 2004
Highly recommended. I have been sticking to a beef stew recipe for 1 year now, but my family liked this a lot I will have to make it often from now on. Temperature, cooking time were all okay and the odd mix of ingredients - rutabaga, head of celery, etc. infused the traditional beef stew with better taste. I used high quality Spanish red wine. The addition of creamed horseradish made everything taste much better than the usual beef stew. WhoŽd ever think horseradish tastes good in a stew. I always thought it would be too strong in a stew, but it turned out so well. Thank you so much Derf, we will make this again and again !
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