Old-fashioned beef stew
Prep Time:
15 minutes
Cook Time:
90 minutes
Serves:
4 Servings
Serving Size:
2½ cups (625 mL)
Lunch
What could be more satisfying than a hearty, warm bowl of stew? This delicious, herb-infused beef, potato and carrot stew is comfort in a bowl.
Ingredients
Serves: 4
- ¼ cup (60 mL) all-purpose flour
- ¼ tsp (1 mL) each salt and pepper
- 1 lb (454 g) lean stewing beef, cut into 2-inch (5 cm) cubes
- 2 Tbsp (30 mL) oil, divided
- 2 onions, chopped
- 4 cloves garlic, finely chopped
- 1 tsp (5 mL) each dried thyme, rosemary and marjoram
- 2 bay leaves
- 1 cup (250 mL) red wine (or substitute additional beef broth)
- ¼ cup (60 mL) tomato paste
- 2 cups (500 mL) reduced-sodium beef broth
- 1 cup (250 mL) water
- 2 cups (500 mL) carrots, chopped (about 5)
- 1 cup (250 mL) celery, chopped (about 2 stalks)
- 1.5 lb (680 g) thin-skinned potatoes, chopped into 2-inch (5 cm) cubes (about 5 potatoes)
- ¼ cup (60 mL) chopped fresh parsley
Instructions
- Mix flour, salt and pepper in a large bowl. In batches, add cubed beef and toss to coat. Transfer to a plate and repeat batches. Reserve any remaining flour mixture.
- Heat 1 Tbsp (15 mL) oil in a large saucepan over medium-high heat. Cook beef in batches for 2 minutes per side until browned all over, transferring to a plate when complete. Add the additional tablespoon of oil as needed between batches.
- Reduce heat to medium and add onion and garlic. Cook for 3 to 5 minutes until softened. Stir in herbs, bay leaves, and remaining flour mixture if any, and cook for an additional 2 minutes.
- Whisk in wine and tomato paste; cook, stirring frequently, to scrape up brown bits. Return beef and any juices to the pan; add broth and water and bring to a boil. Cover, reduce heat to medium-low and simmer, stirring occasionally, for one hour.
- Meanwhile, prepare carrots, celery and potatoes; add to the pan after one hour, and cover and simmer for an additional 30 minutes. Remove bay leaves and stir in parsley before serving.
Tips
- Leftovers: Leftover stew can be frozen in air-tight containers for up to 3 months. Thaw in the refrigerator and reheat in a covered pot over medium heat for 3 to 5 minutes after coming to a simmer.
| Amount | % Daily Value | ||
|---|---|---|---|
| Calories 540 | |||
| Fat 15 g | 20 % | ||
| Saturated Fat 4 g + Trans Fat 0.5 g | 23 % | ||
| Cholesterol 75 mg | |||
| Sodium 590 mg | 32 % | ||
| Carbohydrate 55 g | |||
| Fibre 7 g | 25 % | ||
| Sugars 9 g | 9 % | ||
| Protein 39 g | |||
