Meat, Potato and Onion Stew Calories

Stewing beef, such as chuck, works well in meat, potato and onion stew because slow cooking makes it tender and flavorful. Lamb is another good choice; add the potatoes later in cooking so they do not become overdone while the meat softens.

Yes, browning the meat first gives meat, potato and onion stew a deeper, roasted flavor. Brown it in batches rather than crowding the pot, then soften the onions in the same pot to pick up the browned bits.

Use waxy potatoes and cut them into large, even chunks to help them hold their shape in meat, potato and onion stew. Add them after the meat has begun to tenderize, and simmer gently instead of stirring often.

Black pepper, paprika, bay leaf and parsley all suit meat, potato and onion stew. Keep the seasoning simple so it complements the browned meat, sweet onions and potatoes; add fresh parsley near the end for a brighter finish.

Yes, meat, potato and onion stew can be made in a slow cooker. For better flavor, brown the meat and onions first; add potatoes in larger pieces and cook until the meat is tender and the potatoes are just cooked through.

Crusty bread is a classic partner for meat, potato and onion stew because it soaks up the savory broth. A green salad or steamed vegetables add freshness, while rice can make the meal more substantial.

Yes, meat, potato and onion stew can be made without tomatoes. The meat, onions and potatoes create a savory broth on their own; use stock or water and season it well, rather than adding tomato paste or canned tomatoes.

Meat, potato and onion stew keeps for about three to four days in the refrigerator when cooled promptly and stored in a covered container. Reheat only the portion you plan to eat, until it is steaming hot throughout.

Yes, meat, potato and onion stew can be frozen, although the potatoes may soften or become slightly grainy after thawing. Cool it promptly, freeze in airtight portions, then thaw in the refrigerator and reheat thoroughly.