Chestnut Beef Stew Recipe

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Ready in: 1-2 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 6

Ingredients:
1 pound lean beef stew meat
3 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 1/2 cup water
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/4 teaspoon dried marjoram
1/8 teaspoon dried sage
6 cloves garlic -- peeled
2 cans (10 1/2-ounce size) beef broth
2 tablespoons cold water
1 tablespoon all-purpose flour
3 cups (1-inch) cubed peeled eggplant
2 cups quartered small red potatoes
1 1/2 cup cooked, shelled, and halved chestnuts
1 can (14 1/2-ounce size) can no-salt-added stewed tomatoes
Thyme sprigs (optional)

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Directions:

Trim fat from beef. Cut the beef into 1-inch cubes. Combine beef and 3 tablespoons flour in a large zip-top plastic bag. Seal bag, and shake well to coat.

Heat oil in a large Dutch oven over medium heat. Add beef, and cook 5 minutes, browning on all sides. Add 1 1/2 cups water and next 6 ingredients (water through broth); bring to a boil. Cover, reduce heat to low, and simmer 1 hour.

Combine cold water and 1 tablespoon flour in a small bowl; stir well. Add flour mixture, eggplant, potatoes, chestnuts, and tomatoes to beef mixture; bring to a boil. Cover; reduce heat to medium-low. Simmer 30 minutes or until vegetables are tender and stew is thick. Garnish with thyme sprigs, if desired.

Per Serving (excluding unknown items): 353 Calories; 10g Fat (25.2% calories from fat); 24g Protein; 42g Carbohydrate; 5g Dietary Fiber; 42mg Cholesterol; 586mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

This recipe from CDKitchen for Chestnut Beef Stew serves/makes 6

Recipe ID: 70258

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