Vino Beef Stew

Name: Vino Beef Stew
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 8
Cuisine: Global
Ingredients: 454 grams crates fresh baby bella mushrooms, brushed off with a damp paper towel then quartered; 2 bay leaves; 907 grams whole beef chuck roast (i used a 1.93 pound roast to be exact); 3 smalls carrots, peeled and sliced; 1 small cinnamon stick; 3 garlic cloves, crushed and chopped; 0 teaspoons kosher salt; 3 leeks (white parts only, cleaned well of sand and sliced into coin sizes); 3 sprigs fresh lemon thyme; 1 Tbsp olive oil; 6 mediums parsnips, peeled and sliced; 0 teaspoons pepper; 4 red potatoes, roughly peeled and cubed; 750 milliliters red wine (syrah, cabernet sauvignon, etc. etc.); 1 Tbsp salted butter; 3 turnips, peeled and cubed; 1 Tbsp whole wheat flour

Vino Beef Stew might be just the main course you are searching for. One portion of this dish contains roughly 28g of protein, 17g of fat, and a total of 535 calories. This recipe serves 8. It will be a hit at your Autumn event. A mixture of potatoes, wine, parsnips, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes around 1 hour and 20 minutes.