Oh-So-Easy Stew
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 545 |
| pro | 35 g |
| total fat | 15 g |
| carb | 70 g |
On busy days, start a simmer you can forget about while you attend to other tasks. A big batch is just as easy: double all ingredients except the salt, use two Dutch ovens and keep the timing the same.
Ingredients
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 lb stewing beef cubes
- 1 tbsp vegetable oil
- 2 onions, chopped
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- 1 bay leaf
- 4 large carrots
- 2 stalks celery
- 1/2 small rutabaga, peeled
- 2 cups beef stock
- 1 can (19 oz/540 mL) tomatoes
- 4 potatoes, peeled and quartered
- 1 cup frozen peas or beans
- 1 tbsp red wine vinegar
- 1/4 cup fresh parsley, chopped
Preparation
In heavy plastic bag, shake together flour, salt and pepper. In batches, add beef and shake to coat, reserving any remaining flour. In Dutch oven, heat oil over medium-high heat; brown meat all over, in batches and adding up to1 tbsp (15 mL) more oil if necessary. Transfer to plate.
Reduce heat to medium-low. Add onions, garlic, thyme, oregano, bay leaf and remaining flour; cook, scraping up brown bits from bottom of pan, until softened, about 5 minutes. Return beef and any accumulated juices to pan.
Meanwhile, cut carrots, celery and rutabaga into 2-inch (5 cm) chunks. Add to pan along with stock and tomatoes; bring to boil. Reduce heat, cover and simmer over medium-low heat or in 325°F (160°C) oven, stirring once or twice, for 1-1/2 hours. Add potatoes; cook for 1 hour or until tender. Add peas and vinegar; cook for 2 minutes. Discard bay leaf. Stir in parsley.
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