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Recipe: Beef and Walnut Stew

Beef stew with walnuts, peppers, mushrooms, onion and garlic. Serve over rice. It is even good cold Originally from Australia.

Beef And Walnut Stew Ingredients

  • 2 pounds beef chuck steak, cut into 2 inch strips

  • 2 tablespoons butter

  • 2 tablespoons vegetable oil

  • 1 clove garlic, crushed

  • 1 large red bell pepper, cut into strips

  • 1 large onion, cut in strips

  • 1? cups walnut pieces

  • 1 cup tomato juice

  • salt to taste

  • ground black pepper to taste

  • 1? pounds fresh mushrooms, sliced

How to Make Beef And Walnut Stew

  1. In a large pan, melt butter in oil over medium heat. Cook meat in hot fat until browned on all sides. Remove with slotted spoon to a warmed dish.

  2. Place garlic, peppers, and onion in remaining oil, and lightly fry until onion is clear. Return meat to pan; lightly mix together. Stir in walnut pieces, and cook and stir for one minute. Stir in tomato juice, and season to taste with salt and pepper. Cover, and bring to a boil. Reduce heat, and simmer for 1 1/2 hours.

  3. Stir in mushrooms; cook for 20 minutes.

Beef And Walnut Stew Nutritions

  • Calories: 388.8 calories

  • Carbohydrate: 11.1 g

  • Cholesterol: 54.8 mg

  • Fat: 30.9 g

  • Fiber: 3.3 g

  • Protein: 20.1 g

  • SaturatedFat: 7.5 g

  • ServingSize:

  • Sodium: 130.6 mg

  • Sugar: 4.4 g

  • TransFat:

  • UnsaturatedFat:

Beef And Walnut Stew Reviews

  • This is a great variation of beef stew. The walnuts add a little crunch, the flavor is fabulous and the meat was so tender. I thought the amount of mushrooms and walnuts seemed like a lot, so I used less, but Im sure its great either way. I would also recommend at least a 1/2 tsp. of pepper.

  • This recipe is WONDERFUL The peppers may disintegrate (I made it twice...red peppers pretty much melted, green peppers held shape) but it doesnt change the great flavor of the recipe2lbs of chuck steak does not seem excessive to me (as noted by another reviewer) considering the recipe is for EIGHT servings.

  • Really great flavor. Thats a LOT of meat though in ratio to the other ingredients. So, 8 servings or 2 servings... this is A LOT of meat -- really less like a stew that I would eat straight out, and more like an entree that should be served over rice or something (to level out the meat overdose)

  • This was just okay. It lacked flavor and the walnuts didnt really add anything; wasnt crazy about the texture either. Definitely could have used more veggies to be considered a "stew" in our house.

  • We did not care for this. Too many walnuts gave it an off flavor.

  • I really enjoyed this recipe and so did my kids. I did not have tomato juice, but I used an 8 oz can of tomato sauce and added water. I also served it over rice only because I thought my kids may enjoy it more.

  • Sadly, this didnt go over at our house at all.

  • Great stew for a cold night. I substituted canned stewed tomatoes for the tomato juice and cut the walnut pieces small after roasting them slightly. After tucking into it, I realized that it would have been even more delicious if I had added a touch of red wine.

  • Made as directed, adding other veggies and served over rice. We didnt care for it.

  • Tasted great especially the nuts.

  • DEE-LICIOUS

  • This did not go over as well as Id hoped - my husband didnt care for it. I didnt add mushrooms (we didnt have any), so that may have changed the dynamic a bit. Also, the directions were slightly misleading, as I originally read the stew as simmering for 1 1/2 hours, which was way too long for the amount of liquid in the pot. Fortunately I caught it before it scorched. Its an interesting concept, walnuts in the stew, but it didnt taste exceptionally brilliant and didnt please the family as much as Id hoped.

Source: Beef and Walnut Stew

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