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Harvest Day Beef Stew

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Ingredients

Adjust Servings:
3 tablespoons olive oil
2 lbs stewing beef cut into cubes
4 tomatoes peeled seed and chopped (i usually skip the peeling part)
2 onions chopped
1 green pepper chopped
2 cloves garlic minced
2 bay leaves
1 teaspoon dry oregano
salt and pepper
2 cups chicken stock or 2 cups chicken broth
1 cup white wine
3 sweet potatoes or 3 yams peeled and cut into 1/2 inch cubes
2 ears corn husked and cut into 1 inch thick slices
2 zucchini cut into 1/2 inch slices
2 pears peeled cored and cut into 1/2 inch cubes

Nutritional information

518.6
Calories
142 g
Calories From Fat
15.8 g
Total Fat
4.3 g
Saturated Fat
99.2 mg
Cholesterol
286mg
Sodium
52.2 g
Carbs
8.8 g
Dietary Fiber
23.7 g
Sugars
40.2 g
Protein
534g
Serving Size (g)
6
Serving Size

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Harvest Day Beef Stew

Features:
    Cuisine:

    Wonderful flavor. Prep - lots of dicing - took me about 30 minutes, but some of the time could overlap with cooking time. Stew needed to cook for 1 hour after addition of diced sweet potatoes - i.e., a total of 2 hours. Since I made this in January, well after harvest time, I had to use some alternate ingredients -- 14.5 oz can diced tomatoes, 14.5 oz can drained peaches (cut up), and 2 cups frozen sweet corn kernels.

    • 110 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Harvest Day Beef Stew,This is a wonderful stew to have in the fall when seaonal vegetables and fruits are still available.Recipe source: Bon Appetit (September 1986),Wonderful flavor. Prep – lots of dicing – took me about 30 minutes, but some of the time could overlap with cooking time. Stew needed to cook for 1 hour after addition of diced sweet potatoes – i.e., a total of 2 hours. Since I made this in January, well after harvest time, I had to use some alternate ingredients — 14.5 oz can diced tomatoes, 14.5 oz can drained peaches (cut up), and 2 cups frozen sweet corn kernels.,I tend to be a sucker for main dishes with fruit in them and this one was a special treat. I made it exactly according to directions and it turned out flavorful with a great combination of contrasting textures from the different ingredients. I know I’m going to want to make this a lot more and need to experiment to see if it can be adapted for the crockpot, adding the fruit near the end. A keeper!


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    Steps

    1
    Done

    Heat Oil in Dutch Oven Over Medium-High Heat.

    2
    Done

    Add Beef in Batches and Brown on All Sides (10 Minutes). Remove Beef from Pan and Set Aside.

    3
    Done

    Add Tomatoes, Onions, Green Pepper and Garlic to Pan. Reduce Heat to Medium and Cook For 10 Minutes or Until Vegetables Are Tender.

    4
    Done

    Stir in Bay Leaves, Oregano, Salt and Pepper. Add Broth (or Stock) and Wine. Bring to a Boil.

    5
    Done

    Return Beef to Pan.reduce Heat, Cover and Simmer 30 Minutes.

    6
    Done

    Add Potatoes, Cover and Simmer Another 15 Minutes.

    7
    Done

    Add Corn and Zucchini. Cover and Cook 10 More Minutes.

    8
    Done

    Stir in Pears and Peaches and Simmer Another 5 Minutes or Until Vegetable Are Tender.

    Avatar Of Brenda Lyons

    Brenda Lyons

    Charcuterie wizard crafting beautiful and delicious meat and cheese boards.

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