Recipe Details
Ingredients
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1tablespoonvegetable oil
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4poundsstew beef, cut into 1-inch cubes
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5clovesgarlic, minced
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½cupred wine
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5stalkscelery, cut into 1/2-inch pieces
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1onion, cut into chunks
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10cupswater
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1(6 ounce) cantomato paste
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2tablespoonssalt, or to taste
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2tablespoonswhite sugar
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3bay leaves
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1teaspoonground black pepper
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4carrots, cut into 1-inch pieces
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3potatoes, cut into 1-inch pieces, or to taste
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¼cupcornstarch
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¼cupwater
Cooking Directions
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Heat oil in a pot over medium-high heat. Add beef; cook and stir until browned, about 10 minutes. Add garlic; cook until aromatic, 2 to 3 minutes. Add wine; cook until alcohol has cooked off, about 5 minutes. Add celery and onions; cook until tender, about 5 minutes.
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Pour 10 cups water into the pot. Add tomato paste, salt, sugar, bay leaves, and pepper. Bring to a boil. Lower heat to medium-low. Cover and cook stew until beef is tender, about 1 hour.
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Place carrots into stew; cook until slightly tender, about 10 minutes. Add potatoes; cook until tender, 10 to 15 minutes.
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Mix cornstarch and 1/4 cup water together in a bowl; add to the stew. Let simmer until thickened, about 3 minutes.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe16 | |
| Calories300 | |
| % Daily Value * | |
| Total Fat 16g |
21% |
| Saturated Fat 6g |
31% |
| Cholesterol 63mg |
21% |
| Sodium 955mg |
42% |
| Total Carbohydrate 16g |
6% |
| Dietary Fiber 2g |
8% |
| Total Sugars 5g |
|
| Protein 20g |
40% |
| Vitamin C 13mg |
14% |
| Calcium 37mg |
3% |
| Iron 3mg |
15% |
| Potassium 617mg |
13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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