Ingredients for Bankruptcy Beef Stew
- 1 1/2 lbs beef stew meat
- water (as needed, 1/2 cup at a time)
- 1 (14.5 ounce) can diced tomatoes, undrained
- Potatoes (not included in recipe)
- Green Pepper (not included in recipe)
- 2 celery ribs, chopped
- 2 carrots, chopped
- 1 large onion, chopped
- Dried Parsley (not included in recipe)
- 1 bay leaf
- 1 teaspoon salt, 1/2 teaspoon black pepper
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
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How to Make Bankruptcy Beef Stew
- In a large non-stick skillet, brown 1.5 lbs of beef cubes over medium heat. Remove beef and set aside.
- Add 1 large chopped onion, 2 chopped carrots, 2 chopped celery stalks, and 3 cloves minced garlic to the skillet. Sauté for 5-7 minutes until softened.
- Stir in 3 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly.
- Gradually whisk in 4 cups of beef broth, scraping up any browned bits from the bottom of the pan.
- Return the browned beef to the skillet. Add 1 (14.5 ounce) can of diced tomatoes (undrained), 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 bay leaf, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour, or until the beef is very tender. Stir occasionally.
- If the stew becomes too thick, add water, 1/2 cup at a time, until desired consistency is reached.
- Remove the bay leaf before serving. Serve hot with crusty bread.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
33g
Fat
52g
Carbs
24g
