 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Root vegetables add a touch of sweetness to this savory stew. Yankee cooks traditionally add the vegetables partway through the cooking process, which helps keep them from breaking down. Ingredients:
1 teaspoon canola oil |
2 pounds boneless chuck roast, trimmed |
cooking spray |
1 cup chopped yellow onion |
4 cups fat-free, less-sodium beef broth |
1 tablespoon whole-grain dijon mustard |
1 teaspoon salt |
1 teaspoon dried thyme |
1/2 teaspoon freshly ground black pepper |
1/2 teaspoon dried sage |
2 bay leaves |
2 1/2 cups (1-inch) cubed peeled rutabaga (about 1 pound) |
2 1/2 cups (1-inch) cubed peeled parsnip (about 1 pound) |
1 1/2 cups (1-inch-thick) slices carrot (about 8 ounces) |
2 cups (1-inch) cubed peeled baking potato (about 1 pound) |
fresh thyme sprigs (optional) |
Directions:
1. Preheat oven to 300°.
2. Heat oil in a large Dutch oven over medium-high heat. Add beef to pan, browning on all sides (about 8 minutes). Remove from pan. Coat pan with cooking spray. Add onion to pan; sauté 5 minutes or until beginning to brown. Stir in broth, scraping pan to loosen browned bits. Reduce heat; add mustard and next 5 ingredients (through bay leaves). Return roast to pan; bring to a simmer.
3. Cover and bake at 300° for 1 1/2 hours. Stir in rutabaga, parsnip, and carrot. Bake, covered, 1 hour. Stir in potato; cover and bake 30 minutes or until roast and vegetables are very tender. Discard bay leaves. Garnish with thyme sprigs, if desired.
|
|