Ingredients: |
Ingredients: 3 tbsp olive oil or vegetable oil – divided 3 1/2 C onions, chopped 3 garlic cloves, pressed 1/4 C Flour 1 tsp salt 1/4 tsp freshly ground pepper 2 pounds beef chuck, cut into 1" cubes 2 cans (14 1/2 oz each) beef broth 1 C dry wine 1/4 tsp dried thyme 1 bay leaf 1 1/2 Russet Potatoes, peeled & cut to 1" chunks 1 carrot, peeled & cut to 1"chunks 1 can stewed tomatoes.
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Directions: |
Directions:Heat 2 tablespoons oil in a large Dutch over medium heat. Add onions & cook, 5 minutes. add onions and cook 5 minutes. Stir in garlic, and cook 1 minute more. Remove onion mixture from pan. Combine flour, salt and pepper in a bowl. Dredge beef in flour mixture, shaking off excess. Heat remaining oil in Dutch oven over medium heat and cook beef in 2 batches until browned, 5 to 6 minutes per batch. Stir in onion mixture, broth, wine, thyme and bay leaf; bring to a boil. Reduce heat to medium-low, cover and simmer until beef is tender, stirring occasionally, 1 1/2 to 2 hours. - Stir in remaining vegetables, cover and bring to a boil. Cook until vegetables are tender, 15 minutes. Discard bay leaf. Makes 11 cups. Nutrition per serving: 282.5 calories, 9.46 usable carbohydrates, 2.1 Fiber, 214 Protein, 360 Sodium |
Personal
Notes: |
Personal
Notes: Beef chuck is flavorful but tough unless you allow a long cooking time as we do here. For even more tender results, cook the beef portion of the stew a day ahead. To finish cooking, reheat the stew slowly over low heat until it thins out and comes to a boil then add the vegetables for the last 15 min of cooking.
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