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Fireside Beef Stew Recipe
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Fireside Beef Stew Recipe

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5 2 6
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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.
TOTAL TIME: Prep: 10 min. Bake: 2 hours
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Bake: 2 hours
MAKES: 8 servings

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

Nutritional Facts

199 calories: 1 cup, 6g fat (0g saturated fat), 72mg cholesterol, 50mg sodium, 12g carbohydrate (0g sugars, 0g fiber), 21g protein Diabetic Exchanges: 0 starch, 2 lean meat 1 vegetable

Directions

  1. In a medium Dutch oven or 3-qt. casserole, toss meat with browning sauce. Mix in cereal. Add all remaining ingredients except noodles.
  2. 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.
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.


Reviews for Fireside Beef Stew

AVERAGE RATING
(6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
willworkforfood
Reviewed Dec. 2, 2014

"I thought this recipe was really easy and so tasty."

MY REVIEW
koffeelover
Reviewed Jan. 3, 2011

"This is easy and great for company"

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