Winter Stew With Lean Beef, Beans, and Veggies |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This beefy one-pot entree is loaded with heart-friendly ingredients-lean protein, veggies, and fiber-that fill you up. Plus, simmering this stew on your stove will fill your house with heart-warming smells on a cold winter's night. I found this recipe in Web MD magazine. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
2 teaspoons canola oil, divided |
1 cup frozen pearl onions |
3 garlic cloves, minced |
1 lb lean stewing beef, cut into bite size pieces |
1 cup red wine (low sodium beef broth or water can be used) |
15 ounces low sodium kidney beans, rinsed and drained |
15 ounces low sodium black beans, rinsed and drained |
15 ounces diced tomatoes, undrained |
3 large carrots, cut into 1-inch pieces |
3 celery ribs, cut into 1-inch pieces |
2 cups low sodium beef broth |
1 tablespoon tomato paste |
1 teaspoon chili powder |
1 teaspoon dried thyme |
1/2 teaspoon red pepper flakes |
1/2 teaspoon black pepper |
1/2 teaspoon salt |
1 bay leaf |
Directions:
1. Preheat oven to 325.
2. Heat 1 teaspoon oil over medium-high heat in a heavy-bottom Dutch oven coated with cooking spray.
3. Saute onions and garlic for 5-7 minutes or until browned. Remove from pan.
4. Add 1 teaspoon oil to pan; cook stew meat in pan without crowding for 6-8 minutes until browned; set aside meat.
5. Add wine to pan and bring to a boil, scraping any browned bits on bottom of pan.
6. Stir in remaining ingredients, including meat, and bring to a low boil. Cover and bake stew in the preheated oven for 1.5 hours or until beef is fork tender. Remove bay leaf before serving.
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