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16Ingredients
2Hours
240Calories
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Ingredients
US|METRIC
8 SERVINGS
- 3 Tbsp. olive oil
- 1 onion (diced medium)
- 4 cloves crushed garlic
- 3 carrots (sliced into ¼” pieces)
- 3 celery stalks (sliced into ¼” pieces)
- 2 yukon gold potatoes (small, cut in ½” cubes)
- 1/4 cup flour
- 1 cup red wine
- 2 Tbsp. tomato paste
- 2 cups beef roast (cubed leftover leftover, /prime rib roast)
- 4 cups beef stock
- 2 sprigs thyme
- 1 bay leaf
- salt
- pepper
- dumplings (Recipe for, if desired)
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories240Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium740mg31% |
| Potassium660mg19% |
| Protein13g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate27g9% |
| Dietary Fiber4g16% |
| Sugars4g |
| Vitamin A80% |
| Vitamin C15% |
| Calcium6% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Jo LeRoy 4 years ago
I mean, you can't really go wrong with a stew that uses prime rib for the beef, right? That said, this is HANDS DOWN the best beef stew recipe I've ever made! I haven't tried making it with a different kind of beef, but am curious to try -- this may just be my go-to beef stew recipe going forward for any cut.