Zutaten für 5 Hour Beef Stew
- 2 lbs stew meat
- Canned Green Beans (not found in recipe)
- 1 (10 ounce) package frozen peas
- 1 (8 ounce) package sliced mushrooms
- Celery (not found in recipe)
- 2 cups sliced carrots
- 4 medium potatoes
- 1 large onion
- 1 cup Burgundy wine
- 1 (10.75 ounce) can tomato soup
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 1 (10.5 ounce) can beef broth
- 2 teaspoons Worcestershire sauce
- 1 (28 ounce) can diced tomatoes
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Zubereitung von 5 Hour Beef Stew
- Preheat oven to 275°F (135°C).
- In a large Dutch oven or oven-safe pot, brown the beef cubes over medium-high heat. Remove beef and set aside.
- Add the onion and carrots to the pot and sauté until softened, about 5-7 minutes.
- Stir in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pot.
- Return the beef to the pot. Add the potatoes, tomatoes, peas, mushrooms, Worcestershire sauce, salt, and pepper.
- Bring to a simmer on the stovetop.
- Transfer the pot to the preheated oven, cover, and bake for 5 hours, or until the beef is incredibly tender.
- Remove from oven and let rest for 10-15 minutes before serving.
- Serve hot in bread bowls or with crusty hard rolls.
Nutrition Information (Approximate per serving)
Sodium
74 g
Sugar
66g
Fat
17g
Carbs
26g
