House Works: Winter Beef Stew

When it's cold, you want something to eat that will warm you up. In this House Works, Chef Judy joins us in the kitchen with a tasty recipe for beef stew. It's the perfect comfort food for this time of year.

Winter Beef Stew
Judy Gilliard
Servings: 10

3 pounds chuck roast, cubed
1/2 cup flour
1 1/2 quarts beef stock, no salt
1 teaspoon thyme
12 ounces onions, cut 1" thick
12 ounces potatoes, cut 1" thick
8 ounces celery, cut 1" thick
8 ounces carrots, cut 1" thick
8 ounces parsnips, cut 1" thick
8 ounces turnips, cut 1" thick
16 fluid ounces beef stock, no salt
24 ounces diced tomatoes
1 teaspoon salt
1/2 teaspoon white pepper, freshly ground
2 tablespoons parsley, chopped

Toss the beef in flour and brown all sides in a medium high skillet. Add stock. Bring to a simmer and continue to cook over low heat for 60 minutes.

Add the thyme, vegetables, and additional stock to cover. Simmer slowly for 1 to 1 1/2 hours, or until all ingredients are tender. Season with salt and pepper. Garnish with the chopped parsley.


After browning beef, de-glaze pan with some of the stock. Then place everything in a crock-pot and cook on high 6 hours or on low 10 hours.

Per Serving (excluding unknown items): 400 Calories; 22g Fat (49.0% calories from fat); 25g Protein; 26g Carbohydrate; 5g Dietary Fiber; 79mg Cholesterol; 346mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 2 Vegetable; 2 1/2 Fat.

About the Author...
Taryn Vanderford
Taryn Vanderford co-anchors “First at Four” Monday through Friday with her husband, Jon Vanderford.
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