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Nutrition Facts
Serving Size 214 g
(Approx. 8 Servings)
Amount Per Serving
Calories 180 Calories From Fat 50
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 310 mg 13%
Total Carbohydrate 19 g 6%
Dietary Fiber 2 g 8%
Sugars 11 g
Protein 3 g
Vitamin A 200% Iron 4%
Vitamin C 15% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

New World Beef Stew

Prep Time
15 minutes
Cook Time
1 h 45 m
Total Time
2 hours
8  People


Recipe makes 8 Servings

2 Lb Boneless Beef Chuck Steak, trimmed of fat
1/4 Tsp salt
1/4 Tsp pepper
2 cup(s) white onion, chopped
1 Lb carrots
3 Tbsp H-E-B Olive Oil
2 cup(s) Cabernet Sauvignon Wine
14 1/2 Oz H-E-B Italian Diced Tomatoes
1/2 cup(s) hoisin sauce
2 bay leaves
1 Tbsp Hill Country Fare Corn Starch
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Cut beef roast into 2-inch pieces; trim and discard fat. Season beef with salt and pepper.
Chop onion and cut carrots diagonally into thin slices.
Heat 2 tablespoons oil in an 8-quart pot over medium-high heat. Add Beef; cook 7 minutes or until browned.
Remove to a plate; leave beef juices in pot.
Add 1 tablespoon oil to pot; reduce heat to medium and sauté onion 10-15 minutes or until golden brown.
Return meat to pot with onion; add 1 cup wine, tomatoes with juice, hoisin sauce and bay leaves.
Bring to a boil. Reduce heat to low; cover pot and simmer gently 45 minutes.
Add carrots and remaining 1 cup wine. Bring to a boil; cover pot and simmer over low heat 30 minutes longer.
Remove lid from pot and increase heat to high. Boil 10 minutes or until sauce is thickened slightly; stir occasionally.
Dissolve cornstarch in 1 tablespoon water.
Reduce heat to medium. Stir in cornstarch solution and cook stew 2 minutes longer or until thickened; stir occasionally.
Discard bay leaves and season to taste. Serve while hot.



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