Classic Beef Stew [Bulkbites.com]

• Servings: 8
• Time: 120 minutes

This is an incredible dish you need to try for your dinner. Though it takes some time to prepare this dish, it is worth trying it again and again. Incidentally, this dish is one of my favorites and therefore I make sure that I prepare it quite regularly. Being a wholesome dish, a single serving is enough to keep your stomach full for the rest of the day. Also this food is loaded with protein and carbs. Therefore, I recommend it to everyone interested in building muscle and improving stamina. You are free to make minor changes to this recipe depending upon your taste and availability of ingredients.

Nutrition

• calories: 320
• protein: 35
• carbs: 30
• fat: 7
• saturated fat: 3.08
• polyunsaturated fat: 0.66
• monounsaturated fat: 3.7
• cholesterol: 90
• sodium: 297
• potassium: 1439
• dietary fiber: 4.85
• sugars: 7.27
• vitamin a: 401
• vitamin c: 19
• calcium: 79
• iron: 5
• magnesium: 0
• complex carbs: 17.88
• other fats: -0.44

Ingredients

• 30 gram Cornstarch
• 1.04 gram Salt, table
• 1.04 gram Spices, pepper, black
• 0.24 cup chopped Parsley, fresh
• 0.48 tsp Spices, rosemary, dried
• 8 gram Sauce, worcestershire
• 224 gram CAMPBELL'S Low Sodium Soups, Chicken Broth
• 1.04 can Tomatoes, red, ripe, canned, packed in tomato juice
• 226 gram Mushrooms, white, raw
• 6 medium Carrots, raw
• 2.48 lb Beef, chuck for stew, separable lean and fat, choice, raw
• 2 potato large Potatoes, red, flesh and skin, raw
• 200 gram Shallots, raw
• 4 stalk, large Celery, raw

Instructions

• Combine ¼ tsp each of pepper and salt with rosemary and cornstarch in a slow cooker. Then add beef into it and toss so that coating is complete.
• Now add shallots, Worcestershire sauce, chicken broth, tomatoes, mushrooms, celery, carrots and potatoes and stir uniformly.
• Now cover all the ingredients and allow them to cook for a few hours so that both vegetables and meat become tender.
• Now use a slotted spoon to transfer beef and vegetables into a big bowl. Then slowly transfer sauce to a fat separator.
• Then over the meat you can pour skimmed sauce.
• Just before serving sprinkle some parsley.