Iron Kettle Beef Stew Recipe

Name: Iron Kettle Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons flour, all-purpose; 1 1/2 teaspoons salt or to taste; 1 x black pepper to taste; 2 pounds beef shanks boneless, cubed; 1 tablespoon olive oil; 1 tablespoon butter, unsalted; 1 each onions diced; 4 each tomatoes 2 cups, chopped, or canned; 4 each basil leaves, fresh or 1/2 teaspoon dried; 1 teaspoon thyme fresh or 1/2 teaspoon dried; 4 cloves garlic or as needed, crushed; 2 cups water; 1 each bay leaves; 4 tablespoons parsley leaves freshly chopped; 4 medium carrots or 3 large ones, cut into 1-inch cubes; 12 each new potatoes wash well, or 3 medium ones, cut into 1-inch chunks; 1 1/4 cups peas, frozen

Servings: persons

3 tablespoons flour, all-purpose
1 1/2 teaspoons salt or to taste
1 x black pepper to taste
2 pounds beef shanks boneless, cubed
1 tablespoon olive oil
1 tablespoon butter, unsalted
1 each onions diced
4 each tomatoes 2 cups, chopped, or canned
4 each basil leaves, fresh or 1/2 teaspoon dried
1 teaspoon thyme fresh or 1/2 teaspoon dried
4 cloves garlic or as needed, crushed
2 cups water
1 each bay leaves
4 tablespoons parsley leaves freshly chopped
4 medium carrots or 3 large ones, cut into 1-inch cubes
12 each new potatoes wash well, or 3 medium ones, cut into 1-inch chunks
1 1/4 cups peas, frozen

1
Combine flour, salt and pepper.
2
Cut meat into one inch cubes.
3
Roll meat in flour mixture and brown slowly in hot butter or oil in a large iron Dutch oven.
4
Add onion and garlic and saute until they take on color but do not brown.
5
Add chopped onions and cook for a few minutes.
6
Add tomatoes, water, bay leaf and other herbs, carrots, whole peeled onions and whole potatoes.
7
Add salt and pepper, to taste.
8
Simmer over lowest heat until meat and vegetables are tender (several hours).
9
Add thawed frozen peas 10 to 15 minutes before serving.
10
The stew may be thickened during the last hour of cooking, if desired, by stirring a tablespoon or two of cornstarch into 1 cup cold water or beef broth and adding to stew.
11
A squeeze of ketchup may be added to the broth for extra flavor.

1060

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 tablespoons flour, all-purpose, 1 1/2 teaspoons salt or to taste, 1 x black pepper to taste, 2 pounds beef shanks boneless, cubed, and more.

Yes, Iron Kettle Beef Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Iron Kettle Beef Stew

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