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Fireside Beef Stew Recipe

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This stew is perfect for warming up on a wintry day. It is a good dish to make when you're busy, since it's quick to prepare and doesn't need attention while cooking. Instead of noodles, I often serve it with rice.

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Fireside Beef Stew Recipe

Prep: 10 min. Bake: 2 hours

Yield: 8 Servings

10 120 130

Ingredients

2 pounds boneless beef chuck roast or top round steak, cut into 1-1/2-inch pieces
1 tablespoon browning sauce, optional
1/4 cup dry cream of rice cereal
4 medium carrots, cut into 1-1/2-inch chunks
2 cups thinly sliced onions
1 garlic clove, minced
1/2 to 1 teaspoon dried marjoram, crushed
1 teaspoon salt
1/4 teaspoon pepper
1 cup dry red wine or beef broth
1 jar (4-1/2 ounces) whole mushrooms, drained
Hot cooked noodles

Directions

In a medium Dutch oven or 3-qt. casserole, toss meat with browning sauce. Mix in cereal. Add all remaining ingredients except noodles.
Cover and bake at 325° for 2 to 2-1/2 hours or until the meat and vegetables are tender. Serve with noodles. Yield: 8 servings.

Nutritional Facts One serving (prepared with beef broth and no added salt) equals 199 calories, 6 g fat (0 saturated fat), 72 mg cholesterol, 50 mg sodium, 12 g carbohydrate, 0 fiber, 21 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 vegetable, 1/2 starch.

Originally published as Fireside Beef Stew in Country December/January 1992, p47

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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