Miner's Beef Stew
—Not On Website, Soup
Ingredients
2 tablespoons vegetable oil
1 ½ pounds boneless beef chuck steak, cut into 1-inch pieces
¾ cup chopped onion
1 clove garlic, minced
3 tablespoons all-purpose flour
1 14 ounce can beef broth
¼ cup canned tomato puree
1 bay leaf
1 ½ cups coarsely chopped carrot
1 cup coarsely chopped celery
1 cup coarsely chopped red sweet pepper
1 cup frozen pearl onions
½ cup frozen peas
1 ½ teaspoons bottled hot pepper sauce
¼ teaspoon dried thyme, crushed
¼ teaspoon ground black pepper
Bread soup bowls (optional)
Directions
Instructions Checklist
In a 4-quart Dutch oven, heat oil over medium-high heat. Cook meat, half at a time, in hot oil until brown. Return all meat to Dutch oven. Add the chopped onion and garlic. Cook until onion is tender, stirring occasionally. Sprinkle flour over meat mixture. Cook and stir until flour is lightly brown. Stir in broth, tomato puree, and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 1 to 1-1/2 hours or until meat is tender. Remove and discard bay leaf.
In a large saucepan, cook carrot, celery, sweet pepper, and the 1 cup pearl onions, covered, in a small amount of boiling salted water for 15 minutes or until tender. Drain.
Instructions Checklist
Instructions Checklist
Instructions Checklist
Stir drained vegetables, frozen peas, hot pepper sauce, thyme and black pepper into meat mixture; heat through. Season to taste.
If you like, serve stew in a bread bowl (hollow out before filling), or serve in shallow bowls. Makes 6 (1-cup) main-dish servings.
Nutrition
310 calories; total fat 17g; saturated fat 5g; polyunsaturated fat 2g; monounsaturated fat 8g; cholesterol 75mg; sodium 436mg; potassium 680mg; carbohydrates 14g; fiber 3g; sugar 6g; protein 24g; trans fatty acidg; vitamin a 61IU; vitamin c 38mg; thiaminmg; riboflavinmg; niacin equivalents 5mg; vitamin b6 1mg; folate 44mcg; vitamin b12 6mcg; calcium 40mg; iron 4mg.