Zutaten für Autumn Stew
- 1 lb beef stew meat
- 1 large onion, chopped
- Water
- 1 (14.5 ounce) can diced tomatoes, undrained
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 potatoes, peeled and cut into 1-inch chunks (optional)
- 1/4 teaspoon salt
- Brown Bouquet Sauce
- 1/4 teaspoon black pepper
- 1 bay leaf (optional)
- Basil
- 4 cups beef broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon paprika (optional)
- 1 tablespoon Worcestershire sauce (optional)
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Zubereitung von Autumn Stew
- Brown 1 lb beef stew meat in a large saucepan or Dutch oven over medium-high heat. Drain off any excess fat.
- Add 1 large onion, chopped, to the pot and cook until softened, about 5 minutes.
- Stir in 2 carrots, peeled and chopped; 2 celery stalks, chopped; 1 (14.5 ounce) can diced tomatoes, undrained; 4 cups beef broth; 1 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 1/4 teaspoon salt; and 1/4 teaspoon black pepper.
- Bring the mixture to a boil, then reduce heat to low.
- Cover and simmer for at least 40 minutes, or until the vegetables are tender. (For crock-pot: Cook on low for 6-8 hours or until vegetables are tender).
- Taste and adjust seasonings as needed before serving.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
24g
Fat
22g
Carbs
5g
