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Best Beef Stew !!

5.0(9)

Since tasting this stew, I threw out all my other stew recipes. It has a tasty tomato baste and is even better warmed the next day. Serve with biscuits.

by Chef Dee·published 2004-09-27

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Stew

Servings

6 serving(s)

Total time

2h 20m

prep 20 min

Calories / serving

285 kcal

Ingredients (16)

serves

1 lb stewing beef, cut into 1 inch pieces
1/4 cup flourflour
3 tablespoons shorteningshortening
1 teaspoon seasoning saltsalt
1/2 cup chopped oniononion
2 cups tomato juicetomato-juice
1 cup waterwater
1 teaspoon parsley flakesparsley
1/2 teaspoon Worcestershire sauceworcestershire
1/8 teaspoon pepperpepper
1/2 teaspoon garlic saltsalt
1 cup diced potatopotato
1 cup sliced carrotcarrot
1 cup sliced celerycelery
1 cup kernel corncorn
1 cup frozen peaspeas

Instructions (8 steps)

01Preheat oven to 325 degrees.
02While heating shortening in large frying pan, stir together flour and seasoned salt.
03

Dredge meat in this mixture and brown well in hot shortening.

04Add onions and continue to cook until soft.

05Place in mediun roaster.

06Add the rest of the ingredients in the order given and stir well.

07Cover and place in hot oven for two hours.

08Thicken with cornstarch or instant potatoes.

Nutrition (per serving)

Calories: 285 kcal
Protein: 21 g
Fat: 10 g
Saturated fat: 3 g
Carbs: 30 g
Fiber: 5 g
Sugar: 8 g
Sodium: 474 mg
Cholesterol: 48 mg

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