Photo: Kevin McCutcheon
Harvest Beef Stew
18 ingredients
30 min + 1 hr 30 min
6 servings
openrecipes
"This is a delicious, hearty stew that's perfect for late fall or winter. For the beer, I recommend Sierra Nevada Pale Ale."
Estimated Nutrition (whole recipe, rough)
1257
Calories
51g
Protein
34g
Fat
186g
Carbs
Counts 17 of 18 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parsnip | 1/2 cup (78g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Dripping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 tablespoons bacon drippings
- 1/4 cup flour
- Salt and pepper to taste
- 2 1/2 pounds beef stew meat, cut into 1 inch cubes
- 5 tablespoons olive oil
- 1 onion, thinly sliced
- 6 cloves garlic, thinly sliced
- 1 pound carrots, peeled and sliced
- 1 pound celery, sliced
- 1/4 cup rice vinegar
- 2 tablespoons brown sugar
- 4 cups beef broth
- 2 (12 fluid ounce) cans or bottles ale
- 1 parsnip, peeled and sliced
- 1 turnip, peeled and chopped
- 1 pound baby red potatoes, washed
- 3/4 cup parsley, chopped
- 4 whole bay leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes