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Prep Time: 20 Minutes Cook Time: 65 Minutes |
Ready In: 85 Minutes Servings: 6 |
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This classic beef stew recipe features cubes of lean chunks of beef stew meat, carrots, potatoes and celery and is flavored with tomato paste and red wine. If you don't want to use red wine, you can replace it with additional beef broth. Ingredients:
1 tablespoon canola oil, divided |
1 1/4 pounds lean beef stew meat |
1 medium onion, chopped (1 cup) |
3 tablespoons all-purpose flour |
2 (14-ounce) cans fat-free, less-sodium beef broth |
3 celery stalks, chopped (1 cup) |
3 medium carrots, sliced (1 1/2 cups) |
1 pound red potatoes, cubed (3 cups) |
1 1/2 cups water |
1 cup dry red wine |
2 tablespoons tomato paste |
2 thyme sprigs |
1 bay leaf |
3/4 teaspoon salt |
1/2 teaspoon black pepper |
Directions:
1. Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add half of beef; cook 4 minutes or until browned, turning occasionally. Remove beef from pan; set aside. Repeat procedure with 1 teaspoon oil and remaining beef; set aside.
2. Heat remaining 1 teaspoon oil in pan over medium-high heat. Add onion; sauté 1 minute.
3. Add flour to broth, whisking until smooth; add to onion. Add beef and remaining ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 45 minutes or until meat and potatoes are tender. Remove and discard thyme sprigs and bay leaf.
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