Homemade Beef Stew
2 teaspoons fresh thyme leaves (finely chopped)
3 large onions
3 ribs celery
8 oz whole baby portabella mushrooms
1 lb red potatoes
1 lb beef cut for stew
1/4 teaspoon kosher salt
1/8 teaspoon pepper
3 tablespoons butter
1/2 cup dry sherry (or water)
2 cups fresh pre-sliced carrots
1/3 cup flour
1 (32-oz) box beef stock
1 teaspoon Worcestershire sauce
Slow Cooker Variation: Prepare this recipe through step 1 and transfer the beef to slow cooker. Stir in remaining ingredients and cover; cook on low 6–8 hours or until potatoes are tender.
CALORIES (per 1/8 recipe) 350kcal; FAT 11g; CHOL 60mg; SODIUM 470mg; CARB 36g; FIBER 5g; PROTEIN 25g; VIT A 100%; VIT C 40%; CALC 6%; IRON 20%
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Recipe Version soup0092