Pot Roast Stew Recipe

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Pot Roast Stew
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Ingredients:

Directions:

  1. In a 4- to 5- quart Dutch oven, brown beef one third at a time, in 2 tablespoons hot olive or cooking oil.
  2. Transfer beef to platter; drain fat and return beef to Dutch oven.
  3. Stir wine, tomato paste, vinegar, cinnamon, rosemary, allspice, salt, and red pepper into meat.
  4. Bring to boiling. Reduce heat and simmer, covered, for 1-1/4 hours.
  5. Add onions and squash.
  6. Return to boiling. Reduce heat. Simmer, covered, 30 minutes more or until vegetables are tender.
  7. Add apples for the last 10 minutes of cooking. Remove; discard cinnamon.
  8. Serve pot roast with couscous and juices.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 333.27 Kcal (1395 kJ)
Calories from fat 107.56 Kcal
% Daily Value*
Total Fat 11.95g 18%
Cholesterol 40.82mg 14%
Sodium 272.97mg 11%
Potassium 606.24mg 13%
Total Carbs 33.17g 11%
Sugars 5.64g 23%
Dietary Fiber 3.12g 12%
Protein 14.07g 28%
Vitamin C 16.7mg 28%
Vitamin A 0.6mg 19%
Iron 2.1mg 12%
Calcium 60.7mg 6%
Amount Per 100 g
Calories 113.65 Kcal (476 kJ)
Calories from fat 36.68 Kcal
% Daily Value*
Total Fat 4.08g 18%
Cholesterol 13.92mg 14%
Sodium 93.08mg 11%
Potassium 206.73mg 13%
Total Carbs 11.31g 11%
Sugars 1.92g 23%
Dietary Fiber 1.06g 12%
Protein 4.8g 28%
Vitamin C 5.7mg 28%
Vitamin A 0.2mg 19%
Iron 0.7mg 12%
Calcium 20.7mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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