Winter Stew With Lean Beef, Beans, and Veggies |
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Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 8 |
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Ingredients:
2 cups lowsodium, lowfat beef broth |
tsp black pepper |
tsp red pepper flakes |
tsp salt |
1 15 oz can black beans, rinsed and drained |
1 15 oz can diced tomatoes, undrained |
1 15 oz can kidney beans, rinsed and drained |
1 bay leaf |
1 cup frozen pearl onions |
1 cup red wine |
1 lb lean beef stew meat, cut into bitesize pieces |
1 tbsp tomato paste |
1 tsp chili powder |
1 tsp dried thyme |
2 tsp canola oil, divided |
3 celery stalks, cut into 1inch pieces |
3 cloves garlic, minced |
3 large carrots, cut into 1inch pieces |
Directions:
1. Preheat oven to 325F.
2. Heat 1 tsp oil over mediumhigh heat in a heavybottom Dutch oven coated with cooking spray.
3. Saut onions and garlic for 5 to 7 minutes or until browned. Remove from pan.
4. Add 1 tsp oil to pan; cook stew meat in pan without crowding for 6 to 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.
7. Makes: 8 servings
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