Classic Beef Stew Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 tablespoon butter, divided
1 tablespoon vegetable oil, divided
1 1/2 lb. boneless beef chuck, cubed (1 1/2 inches)
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup dry red wine or tomato juice
1 1/2 cups reduced-sodium beef broth
1 cup frozen pearl onions
3 medium carrots, cut into 1-inch pieces
3 medium parsnips, cut into 1-inch pieces
1 tablespoon tomato paste
1 large garlic clove, minced
1 bay leaf
1 teaspoon chopped fresh thyme
1/2 cup frozen peas
2 tablespoons chopped fresh parsley
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Directions: |
Directions:1. Heat 1/2 tablespoon of the butter and 1/2 tablespoon of the oil in large pot over medium-high heat until hot and butter is melted. Add beef in batches; cook 6 to 8 minutes or until browned on all sides, adding remaining 1/2 tablespoon butter and 1/2 tablespoon oil between batches. Place in large bowl; stir in flour, salt and pepper.
2. Discard excess drippings from pot. Add wine; bring to a boil. Boil 1 minute, stirring to scrape up any browned bits from bottom of pot. Add broth; bring to a boil. Stir in beef and any accumulated juices and all remaining ingredients except peas and parsley; bring to a boil. Reduce heat to low; cover and simmer 1 hour.
3. Remove cover; simmer 30 minutes, adding peas during last 5 minutes of cooking. Remove bay leaf; sprinkle with parsley. |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: This old-fashioned beef stew has all the qualities of a timeless classic: rich taste, tender beef slow-cooked with fresh root vegetables, and a silky sauce. If prepared a day or two in advance, the flavors really blend and only improve.
PER SERVING: 520 calories, 27.5 g total fat (10 g saturated fat), 37 g protein, 29.5 g carbohydrate, 105 mg cholesterol, 410 mg sodium, 5.5 g fiber
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