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Hearty Beef Stew

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Nutrition Facts

Serving Size: 1 cup (245 g )
Amounts Per Serving
Calories 240
Calories from Fat 0
% Daily Value*
Total Fat 12g 18%
Saturated Fat 4g 20%
Trans Fat 0g  
Cholesterol 30mg 10%
Sodium 1130mg 47%
Potassium 0mg 0%
Total Carbohydrate 21g 7%
Dietary Fiber 3g 12%
Sugars 5g  
Protein 11g  
 
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 1 1/2 Gallons
Serving Size: 1 cup

Ingredients

Amount Ingredients
1/2 cup Olive Oil
3 lbs Beef Chuck Blade Roast, 1/8" Trim, Large Diced
1 qt Yellow Onion, Large Diced
2 cups Flour, All-Purpose, Bleached, Enriched
2 1/2 qts Water, Hot
3/4 cup Custom Culinary® Gold Label Beef Base
1 tsp Garlic, Minced
1 1/2 qts Potatoes, Large Diced
1 1/4 qts Carrots, Large Diced
24 oz Parsnips, Large Diced
1 1/4 qts Mushrooms, White, Large Diced
2 cups Green Peas, Frozen

Recommended Product: 9317 Gold Label Beef Base

Alternate Product Options: 0317 Master's Touch® Beef Base, 0357 Chef's Own™ Beef Base, 5327 Master’s Touch® All Natural Reduced Sodium Beef Base

Directions

  1. In a 10-quart sauce pot, heat oil over medium high heat. Add beef and onions. Sauté until beef is evenly browned. Preheat oven to 375°F.
  2. Sprinkle flour evenly over browned meat, stirring until well blended.
  3. Add water, Custom Culinary® Gold Label Beef Base and garlic, mixing well. Heat to boiling over medium high heat, stirring constantly. Remove from stove; cover tightly.
  4. Bake for 1 hour, or until meat is almost tender.
  5. Add potatoes, carrots and parsnips. Cover and continue to bake another 15-20 minutes or until vegetables are tender.
  6. Add mushrooms and peas. Cover and bake 5-7 minutes.

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