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Beef Stew
Cal:498 Pro:40g Fat:27g Carbs:21g |
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1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3.3 LB boneless beef blade roast cut in 1-inch (2.5 cm cubes)
3 tablespoons butter
1 tablespoon vegetable oil
2 ribs celery diced
1 onion diced
2 tablespoons tomato paste
1/2 cup dry red wine
1 LB red potatoes scrubbed and quartered
3 large carrots cut in 1 1/2-inch thick (4 cm) chunks (halve bigger pieces)
10 sprigs fresh thyme
6 sprigs fresh parsley
2 bay leaves
5 cups sodium-reduced beef broth
1/2 teaspoon Worcestershire sauce |
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| Instructions: |
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In large bowl, whisk together flour, salt and pepper; toss with beef to coat.
In large Dutch oven, heat 2 tbsp of the butter and the oil over medium heat; working in small batches, cook beef, stirring, until browned, about 20 minutes total. Using slotted spoon, remove to bowl; set aside.
Add remaining butter to Dutch oven; cook celery and onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add tomato paste; cook, stirring, for 2 minutes. Add wine; cook, stirring and scraping up browned bits, for 2 minutes.
Return beef and any juices to Dutch oven. Add potatoes, carrots, thyme, parsley and bay leaves. Stir in broth and Worcestershire sauce; bring to boil, stirring occasionally to loosen any remaining browned bits from bottom.
Cover and braise in 350 F oven for 1 hour. Uncover and cook until vegetables are tender and beef offers no resistance when pierced with tip of knife, 30 to 40 minutes.
Skim any fat from surface of stew; remove thyme, parsley and bay leaves. Let stand for 10 minutes before serving. |
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