1 teaspoon seasoned salt
1/2 teaspoon pepper
2 1/2-3 lb beef chuck roast
1 large onion, cut into large slices
3 large carrots, peeled and cut into thirds
2 tablespoons all-purpose flour
CALORIES (per 1/4 recipe) 430kcal; FAT 13g; CHOL 175mg; SODIUM 530mg; CARB 16g; FIBER 4g; PROTEIN 60g; VIT A 300%; VIT C 10%; CALC 6%; IRON 30%
Other Preparation Methods
Stew: Cut 2 1/2 lb chuck roast into bite-size pieces. Season with salt, pepper, and 4 tablespoons flour. Preheat 1 tablespoon canola oil in medium stock pot; brown meat in batches. Return beef to pot and add 1 cup each: celery, carrots, onions, and 4 cups beef stock. Simmer 1-2 hours on medium-low or until meat is 145°F and tender.
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Recipe Version FRM0002