Winter is coming! Warm up with this delicious, healthy stew.
Cal:498 Pro:40g Fat:27g Carbs:21g
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
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.
About the Author
Believing that prevention is elemental in maintaining youthfulness and vitality, Dr. Cardinal strives to educate people on health and wellness. In addition to weekly workshops in her office, she has taught at companies such as United Airlines, Whole Foods, Kaiser Hospital, Wells Fargo, W Hotel, UC Berkeley, and Prometheus Real Estate Group.