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Beef Stew

Servings = 6 | Serving size =2 1/2 cups

This recipe can be multiplied by 2, 3.

This recipe can be divisible by 2.

Leftovers are better than fresh. Reheat gently.

4 cups	water
25	pearl onions (peeled)
1/3 cup	all purpose white flour
1 tsp	salt
1/4 tsp	fresh ground black pepper
1 1/2 lbs	flank steak (3/4 inch cubes)
	cooking spray
1/2 lb	button mushrooms (quartered)
1 cup	white onion (sliced)
1 Tbsp	fresh lemon juice
1 Tbsp	Worcestershire sauce
1 lb	carrots (peeled and sliced 1/4 inch thick)
2	bay leaves
1 1/2 lbs	red potatoes (peeled and 3/4 inch cubes)
1/8 tsp	ground allspice
4 cups	water

Heat water in a medium stock-pot over high heat until it is at a shiver. Add pearl onions and cook for about ten minutes. Drain and place the onions in a large stock pot.

Preheat oven to 400°F.

Mix flour, salt and pepper in a paper bag. Toss the cubes of flank steak in the flour, coating well.

Coat a large skillet with cooking spray and heat over medium-high heat. Add cubes of flank steak and cook, turning until all sides are brown. Do not overcrowd the beef or the meat will steam and not brown. Remove the meat to the stock pot as it browns.

Add the onions to the skillet and cook until they are soft and brown. Add them to the stock pot.

Add the lemon juice and Worcestershire sauce to the skillet and deglaze the pan, scraping up anything stuck to the bottom of the pan. Add the deglazing liquid to the stock pot.

Add carrots, bay leaves, potatoes, allspice and water to the stock-pot.

Place covered pot in the oven and reduce heat to 400°F.

Cook for one hour stirring gently every fifteen minutes.

Nutrition Facts

Serving size: about 2 1/2 cups | Servings 6

Calories 356 | Calories from Fat 69

Amount Per Serving (% Daily Value)

Total Fat 8g (12%) | Saturated Fat 3g (15%)

Monounsaturated Fat 3g | Trans Fat 0g

Cholesterol 47 mg (16 %) | Sodium 544 mg (23 %)

Total Carbohydrates 43g (14%) | Sugars 10g

Dietary Fiber 6g (26%) | Protein 30g

Vitamin A 251% | Vitamin C 41 % | Calcium 10% | Iron 21%

Vitamin K 15 mcg  | Potassium  1445 mg | Magnesium  76 mg