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Roasted Vegetable and Beef Stew

Roasted Vegetable and Beef Stew Recipe

  • 2 pounds beef chuck roast, cubed
  • 4 tablespoons olive oil
  • 1 onion, chopped
  • 1/4 pound fresh mushrooms, sliced
  • 4 carrots, coarsely chopped
  • 4 large russet potatoes, cut into quarters
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 bay leaf
  • 2 cups beef broth
  • 1/2 cup red wine
  • 1/4 cup tomato paste
  • salt and pepper to taste
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Nutritional information
Nutrition Facts
Serving Size 1/4 of a recipe
Amount Per Serving
Calories 1047
Total Fat 55.2g
Saturated Fat 18.6g
Cholesterol 161mg
Sodium 763mg
Total Carbohydrate 82.3g
Dietary Fiber 11.7g
Sugars 9.9g
Protein 51.2g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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