Best Ever Beef Stew

This stew is easy to make and tastes great! This is a hearty stew. Hope you like it! I use two beef tenderloin filets for the stew beef.

Step: 1

Toss beef with salt, pepper and flour to coat. Heat oil in a large pot over medium heat. Cook coated beef in oil, stirring constantly, until well browned on all sides. Pour in broth and tomato juice, and stir in mixed vegetables, potatoes and cabbage. Bring to a boil, then reduce heat, cover and simmer 1 hour, until potatoes are soft and meat is fully cooked.

Per Serving: 225 calories; protein 15.4g; carbohydrates 16.4g; fat 11.3g; cholesterol 33.3mg; sodium 1372mg.

The word “stew” can process to 2 time a dish and a make dishes method. Stewing makes not fast cooking chunks of meat, vegetables or beans in a tastefull water based . It’s similar to braising, instead it does have a few notable differences. The meat is chopped into smaller pieces but of being processing menu all of it , and the liquid all of it covers the essential in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming properties , but stew’s comfort factor more than a way beyond protecting you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.