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Ingredients
- 2 lbs. lean beef for stew
- 3 tbsp. shortening
- 1 minced onion
- 3 (level) tbsp. flour
- 1 c. Burgundy wine
- 1 1/4 c. bouillon (or possibly 10 1/2 ounce. can)
- 1 (4 ounce.) can mushrooms, or possibly 1 c. sauteed fresh mushrooms
- 2 tbsp. minced parsley
- 1 bay leaf, crushed
- 1/4 teaspoon each thyme, rosemary and marjoram
- 1/2 teaspoon garlic salt
- 1/2 teaspoon pepper
- 1/4 cloves
- 6 sm. white onions, parboiled
- 6 sm. carrots, parboiled
- 1 c. celery clives, parboiled
- 1 c. cooked peas (optional)
Directions
- Cut beef into cubes and brown in warm fat. Add in onion, cook till wilted. Sprinkle flour and stir to blend. Add in wine, bouillon, undrained mushrooms, parsley and seasonings. Cover tightly and simmer 1 1/4 to 1 1/2 hrs. Add in parboiled vegetables and cook till done. Add in peas just before serving. If using fresh mushrooms, add in them last and use 1/2 c. more bouillon.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2427g | |
| Calories 2917 | |
| Calories from Fat 1592 | 55% |
| Total Fat 177.4g | 222% |
| Saturated Fat 63.03g | 252% |
| Trans Fat 21.36g | |
| Cholesterol 617mg | 206% |
| Sodium 2350mg | 98% |
| Potassium 4792mg | 137% |
| Total Carbs 99.32g | 26% |
| Dietary Fiber 23.6g | 79% |
| Sugars 39.0g | 26% |
| Protein 186.35g | 298% |
