Wayne Gisslen

Beef Stew

Preparation info
  • portions:

    12

    portion size: 8 oz 240 g )
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
3

Method

  1. Cut the meat into 1-in. (2.5-cm) cubes.
  2. Heat the oil in a brazier until very hot. Add the meat and brown well, stirring occasionally to brown all sides. If necessary, brown the meat in several small batches to avoid overcrowding the pan.
  3. Add the onion and garlic to the pan and continue to cook until onion is lightly browned.
  4. Add the flour to

Per serving: Calories, 240; Protein, 27 g; Fat, 9 g (34% cal.); Cholesterol, 60 mg; Carbohydrates, 13 g; Fiber, 2 g; Sodium, 150 mg.