Chunky beef and vegetable stew

Chunky beef and vegetable stew
Chunky beef and vegetable stew
Ingredients:
1 onion, chopped
1kg round steak, cut into 1-inch chunks
2 1/2 cups beef stock/broth
2 medium potatoes, peeled and cut into 1-inch chunks
2 sweet potatoes peeled and cut into 1-inch chunks
5 medium sized baby carrots, peeled and cut to size of baby carrots
2 celery stalks, diced
1/4 cup tomato paste
1/2 tsp ground black pepper
2 Tbsp Worcestershire sauce
1 bay leaf
1/4 cup red wine. This is optional.

Method:
Chunky beef and vegetable stew:  First of all prepare all the vegetables and beef before starting.
Lightly coat a large pan with cooking spray, or brush with some vegetable oil.

Place over medium high heat.
Add beef chunks, and saute until browned on all sides, about 5 minutes.
So brown in batches if required.
Furthermore,  add browned beef to slow cooker bowl.

Add beef stock, onion, potato and sweet potato chunks, carrots, celery, tomato paste, black pepper and
Worcestershire sauce and red wine. Stir to mix, then add bay leaf.

Cover and cook on low for about 4 to 6 hours.
Remove bay leaf with a spoon and discard before serving.

Calories in beef and vegetable stew = 222 calories per medium serving.
Estimated average requirements – Daily calorie intake.

First of all: How many calories are needed each day can vary greatly, depending on and due to your lifestyle and other factors.  Therefore, factors that affect your personal daily calorie needs include your age.

Hence, also your height and weight. In addition, your basic level of daily activity and your body composition.

Finally : Estimated average requirements are:
A daily calorie intake of 1940 calories per day for women, and 2550 for men are needed.

Pick the perfect pepper for your stew

Add a little heat that does not compete with other spices by adding a dash of pepper.
Also,  you can find it made from black, white, pink, or green peppercorns.

Therefore, black pepper usually has the strongest taste.
You get even more flavor if you freshly grind pepper.

In conclusion,  white pepper is handy for white sauces, fish, chicken, and creamy soups
This is where you do not want little black flecks to show.
MyWestRand

 Chunky beef and vegetable stew

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