Beefy Stew Loaded with Proteins

I love beef and I enjoy making different dishes with it. Many people still believe that eating beef can be unhealthy and cause problems to your health, but this is just a myth! While I was doing some research about beef, I found in a USDA article that a 3 ounce serving of lean beef contributes to less than 10 percent (154) of calories. This is a very small amount compared to the 2,000 calorie diet that is recommended to most people. Also, a 3 ounce serving of lean beef supplies 40% for the Daily Value of protein.

I also found that approximately one third of beef’s saturated fat is stearic acid, a unique saturated fatty acid that doesn’t raise blood cholesterol. In fact, some doctors say that, if you eat lean cuts of beef such as round, chuck, sirloin or tenderloin in moderation, your blood pressure won’t raise.

Since my family and I are beef lovers, I cooked one of these days a delicious Beefy Stew with potatoes and salad that I got from AllRecipes.com. Everyone at home enjoyed it! Preparing and cooking it is very simple:

Ingredients

• 1 pound beef stew meat
• ¼ cup all-purpose flour
• ¼  teaspoon salt
• 1 tablespoon olive oil
• ½ cup baby carrots
• 1/3 teaspoon ground black pepper
• 1 cup boiling water
• ½ (1/2 ounce) package dry onion soup mix
• 1 tablespoon butter
• 1 onion, sliced
• ¼ cup red wine
• ¼ cup warm water
• 1 potato, sliced
• ¼ cup of olive oil
• 2 tomatoes
• lettuce

Directions

1. Place meat in a large plastic bag. Combine 1/4 cup flour with 1/4 teaspoon salt; pour into the bag with the meat, and shake to coat.
2. Heat olive oil in a large skillet over medium-high heat. Add stew meat, and cook until evenly browned on the outside. Transfer to a slow cooker along with the carrots and pepper. In a small bowl, stir together 1 cup of boiling water and dry soup mix; pour into the slow cooker.
3. In the same skillet, melt butter and sauté onions until softened; remove to the slow cooker. Pour red wine into the skillet, and stir to loosen browned bits of food on the bottom. Remove from heat, and pour into the slow cooker.
4. Cover, and cook on High for 30 minutes. Reduce heat to Low, and cook for 6 hours, or until meat is fork tender. In a small bowl or cup, mix together 2 tablespoons flour with 1/4 cup warm water. Stir into stew, and cook uncovered for 15 minutes, or until thickened.
5. On a frying pan, put ¼ of olive oil and fry the potato slices.
6. Decorate the dish with a salad.