Pauline Werners Beef Stew

A classic, user-friendly beef stew recipe that my grandmother developed and that is now bodily enjoyed by a fourth generation in my family. Delicious in the manner of salad and a crusty bread.

The ingredient of Pauline Werners Beef Stew

1. 2 tablespoons vegetable oil
2. 2 pounds lean beef, cut into 1-1/2 inch cubes
3. 2 tablespoons all-purpose flour
4. 1 pinch salt
5. 1 pinch field black pepper
6. 1 onion, diced
7. 1 bay leaf
8. 1 (8 ounce) can tomato sauce
9. 2 potatoes, peeled and cut into large chunks
10. 4 carrots, cut into large chunks
11. 3 stalks celery, thickly sliced

The instruction how to make Pauline Werners Beef Stew

1. Heat the oil in a large pot greater than medium heat. Place the meat in a bowl, sprinkle past flour, and toss to coat. Transfer meat to pot, season later than salt and pepper, and brown meat in the region of all sides.
2. Fill the pot later acceptable water to cover the meat, and mix in onion, bay leaf, and tomato sauce. Bring to a boil, shorten heat to low, cover, and simmer for an hour or until the meat is tender.
3. mix up in the potatoes, carrots, and celery. Continue cooking exceeding low heat for 45 minutes, until vegetables are tender. cut off surgically remove bay leaf early serving.

Nutritions of Pauline Werners Beef Stew

calories: 463.3 calories
carbohydrateContent: 24.5 g
cholesterolContent: 96.8 mg
fatContent: 25.2 g
fiberContent: 4.3 g
proteinContent: 33.7 g
saturatedFatContent: 8.7 g
servingSize:
sodiumContent: 328.8 mg
sugarContent: 5.9 g
transFatContent:
unsaturatedFatContent: