|
INGREDIENTS
| 1 lb |
|
500 g |
|
Stewing cubes |
| 1 |
|
1 |
|
large onion, cut in wedges |
| 1 |
|
1 |
|
clove garlic, crushed |
| 2 |
|
2 |
|
large celery stalks, cut in 1" (2.5 cm) pieces |
| 1 |
|
1 |
|
can (28 oz/796 mL) whole seasoned tomatoes |
| 1/2 tsp |
|
2 mL |
|
dried thyme |
| 1/2 cup |
|
125 mL |
|
dry red wine |
| 1 tsp |
|
5 mL |
|
concentrated liquid beef stock (e.g. Bovril) |
| 1 cup |
|
250 mL |
|
mushrooms, quartered |
PREPARATION TIME: 15 minutes
COOKING TIME: 2 1/2 hours
DIRECTIONS
|
Brown beef cubes on all sides in a large lightly oiled skillet. Remove and place in an oven-proof casserole. In the skillet, cook onions, garlic and celery for 2-3 minutes and stir in remaining ingredients, except mushrooms. Bring to boil, stirring constantly. Season with salt and pepper and pour over beef. Cover casserole and place in preheated 350°F (180°C) oven. After 1 hour, add mushrooms and cook for another 1-1/2 hours, removing lid for last 15 minutes. Serve over noodles or garlic mashed potatoes.
|
NUMBER OF SERVINGS: 4 SERVINGS
NUTRITION INFORMATION PER SERVING
| 249 Calories |
|
8.7 g Fat |
| 29 g Protein |
|
14 g Carbohydrates |
TIP
|
To make this stew in a hurry, mix 1 pouch (approx 56 g) quick stew mix with water according to package directions. Add beef and marinate in pot for 30 minutes. Bring to a boil, add remaining ingredients (using a 14 oz/398 mL) can of tomatoes instead) and simmer covered for 20-30 minutes.
|
|
|
|
|
