Classic Beef Stew

Classic Beef Stew Hans Gissinger
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Serves 8| Hands-On Time: 25m | Total Time: 4hr 00m

Ingredients

Directions

  1. Heat oven to 325° F. In a bowl, mix the flour, 1½ teaspoons salt, and 1 teaspoon pepper. Add the beef and toss to coat.
  2. Heat the oil in a large pot over medium-high heat. In batches, brown the beef, turning, 6 to 8 minutes; transfer to a plate as it browns.
  3. Add the tomato paste, celery, onion, wine, bay leaves, a quarter of the carrots, and 2 cups water. Return the beef to the pot and bring to a boil. Cover the pot, transfer to oven, and cook for 2 hours.
  4. Remove the cooked vegetables with a slotted spoon and discard; skim and discard any fat from the stew. Add the turnips and the remaining carrots. Cover the pot, return it to oven, and cook until the meat and vegetables are tender, 45 to 60 minutes. If the stew is too thin, place the pot on the stove and simmer, uncovered, until thickened, 5 to 10 minutes more.
  5. Twenty minutes before the stew is done, cook the noodles according to the package directions and toss with the butter. Serve with the stew and sprinkle with the parsley.
By Sara Quessenberry,  January 2010

Nutritional Information

  • Per Serving
  • Calories 807Calories From Fat 208
  • Protein  71g
  • Carbohydrate  74g
  • Sugar  11g
  • Fiber  8g
  • Fat  23g
  • Sat Fat  8g
  • Calcium  115mg
  • Iron  9mg
  • Sodium  602mg
  • Cholesterol  187mg
What does this mean? See Nutrition 101.

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Quick Tip

Freezer interior with frozen dinners, ziploc items, ice tray
To freeze leftovers, cool the stew to room temperature, transfer it to freezer-safe containers or bags, and freeze for up to 3 months. To thaw, place the container in a bowl of cold water or let it sit overnight in the refrigerator. To reheat, transfer the stew to a pot and cook, stirring occasionally, until heated through, 5 to 10 minutes.

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