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Beef Stew With Carrots, Corn, and Potatoes Recipe
Nov 19, 2010 @ 7:07 PM
Posted by
Daily Value: 31%
Servings: 6
High-Fiber
Dairy-Free
Posted by
Nutrition
Cal/Serving: 613Daily Value: 31%
Servings: 6
High-Fiber
Dairy-Free
| Fat | 17g | 26% |
| Saturated | 7g | 33% |
| Trans | 0g | 0% |
| Carbs | 67g | 22% |
| Fiber | 8g | 32% |
| Sugars | 7g | 0% |
| Protein | 51g | 101% |
| Cholesterol | 125mg | 42% |
| Sodium | 372mg | 15% |
| Calcium | 90mg | 9% |
| Magnesium | 117mg | 29% |
| Potassium | 2076mg | 59% |
| Iron | 7mg | 39% |
| Zinc | 11mg | 76% |
| Vitamin A | 6986IU | 140% |
| Vitamin C | 47mg | 78% |
| Thiamin (B1) | 1mg | 36% |
| Riboflavin (B2) | 1mg | 34% |
| Niacin (B3) | 14mg | 72% |
| Vitamin B6 | 2mg | 93% |
| Folic Acid (B9) | 102µg | 26% |
| Vitamin B12 | 4µg | 72% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 1mg | 4% |
| Vitamin K | 17µg | 21% |
| Fatty acids, total monounsaturated | 8g | 0% |
| Fatty acids, total polyunsaturated | 2g | 0% |
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Jason Wyche
Not the usual beef stew, this one contains sweet corn and fresh rosemary. To trim prep time, substitute 1 1/2 cups peeled baby carrots (bagged in plastic at supermarket produce counters) for chunked carrots and frozen whole-kernel corn for fresh. Corn is a vegetable that freezes well and the frozen is often sweeter than what you would buy at the farmers market.
Adapted from "Falling off the Bone" by Jean Anderson.
INGREDIENTS
- 2 ½ pounds boneless beef chuck, trimmed of excess fat and cut in 1-inch cubes
- ¾ cup unsifted all-purpose flour mixed with 1 teaspoon salt and ½ teaspoon freshly ground black pepper (seasoned flour)
- 3 tablespoons bacon drippings or vegetable oil
- 1 large yellow onion, halved lengthwise and each half thinly sliced
- 1 large whole bay leaf (preferably fresh)
- 1 small sprig fresh rosemary or ½ teaspoon crumbled dried leaf rosemary
- 2 cups beef broth
- 6 golf-ball-size redskin potatoes, peeled or unpeeled
- 4 medium carrots, peeled and cut in 1-inch chunks (see tips above)
- 2 medium celery stalks, trimmed and thinly sliced (include a few leaves)
- 1 ½ cups fresh or frozen yellow corn kernels (see tips above)
DIRECTIONS
Dredge beef, a few pieces at a time, by shaking in a large plastic zipper bag with seasoned flour and set aside.
Heat drippings in a large heavy Dutch oven over moderately high heat until ripples appear on pan bottom — 1 ½-2 minutes. Brown dredged beef in several batches in drippings, allowing about 10 minutes per batch and lifting each to a bowl as it browns.
Add onion, bay leaf, and rosemary to pot and sauté, stirring often, until onion is lightly browned, 8-10 minutes.
Return beef to pot along with accumulated juices, add broth, and bring to a boil. Adjust heat so liquid bubbles gently, cover, and simmer until beef is nearly tender — about 1½ hours.
Add potatoes, carrots, and celery, and if broth seems skimpy, a little more broth or water. Cover and simmer until beef and carrots are tender, 40-45 minutes more.
Add corn, cover, and simmer just until corn no longer tastes raw and flavors mellow — about 20 minutes. Discard bay leaf and rosemary sprig, taste for salt and pepper, and adjust as needed.
Ladle into heated large soup plates and serve; no accompaniments necessary for this dinner-in-a-dish.
Recipe Details
Servings: 6
