This classic warm-you-up stew becomes even more comforting when made with well-marbled pot roast rather than the usual stewing beef. The fat melts slowly as it cooks, tenderizing the beef into juicy melt-in-your-mouth morsels. A slow finish in the oven gives the stew its rich, hearty texture.
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Prep time
50 minutes
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Total time
2 hours & 30 minutes
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Portion size
8 servings
Ingredients
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1/4 cup
all-purpose flour
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1/2 teaspoon
salt
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1/4 teaspoon
pepper
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1.5 kg
boneless beef blade roast
cut in 1-inch (2.5 cm cubes)
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3 tablespoons
butter
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1 tablespoon
vegetable oil
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2
ribs celery
diced
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1
onion
diced
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2 tablespoons
tomato paste
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1/2 cup
dry red wine
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450 g
mini white potatoes
scrubbed and quartered
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3
large carrots
cut in 1 1/2-inch thick (4 cm) chunks (halve bigger pieces)
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10
sprigs
fresh thyme
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6
sprigs
fresh parsley
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2
bay leaves
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3 cups
sodium-reduced beef broth
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1/2 teaspoon
Worcestershire sauce
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3/4 cups
pickled
cocktail onions
drained and rinsed
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3/4 cups
frozen peas
Nutritional facts
per each of 8 servings: about
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Fibre
3 g
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Sodium
780 mg
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Sugars
4 g
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Protein
40 g
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Calories
498.0
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Total fat
27 g
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Potassium
731 mg
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Cholesterol
122 mg
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Saturated fat
11 g
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Total carbohydrate
21 g
%RDI
-
Iron
35.0
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Fibre
0.0
-
Folate
17.0
-
Sodium
0.0
-
Sugars
0.0
-
Calcium
6.0
-
Protein
0.0
-
Calories
0.0
-
Total fat
0.0
-
Vitamin A
74.0
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Vitamin C
18.0
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Potassium
0.0
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Cholesterol
0.0
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Saturated fat
0.0
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Total carbohydrate
0.0
Method
In large bowl, whisk together flour, salt and pepper; toss with beef to coat.
In large Dutch oven, heat 2 tbsp of the butter and the oil over medium heat; working in small batches, cook beef, stirring, until browned, about 20 minutes total. Using slotted spoon, remove to bowl; set aside.
Add remaining butter to Dutch oven; cook celery and onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add tomato paste; cook, stirring, for 2 minutes. Add wine; cook, stirring and scraping up browned bits, for 2 minutes.
Return beef and any juices to Dutch oven. Add potatoes, carrots, thyme, parsley and bay leaves. Stir in broth and Worcestershire sauce; bring to boil, stirring occasionally to loosen any remaining browned bits from bottom.
Cover and braise in 350 F (180 C) oven for 45 minutes. Stir in cocktail onions; cover and braise for 15 minutes. Uncover and cook until vegetables are tender and beef offers no resistance when pierced with tip of knife, 30 to 40 minutes. Stir in peas; cook for 5 minutes.
Skim any fat from surface of stew; remove thyme, parsley and bay leaves. Let stand for 10 minutes before serving.
Change it up - The Ultimate Beef and Mushroom Stew: In large Dutch oven, melt 1 tbsp butter over medium heat; cook 1 pkg (227 g) button or cremini mushrooms, trimmed, stirring occasionally, until tender, golden and no liquid remains, about 7 minutes. Using slotted spoon, remove to bowl; set aside. Continue with recipe as directed, returning mushrooms to Dutch oven along with beef.
Nutritional facts
per each of 8 servings: about
-
Fibre
3 g
-
Sodium
780 mg
-
Sugars
4 g
-
Protein
40 g
-
Calories
498.0
-
Total fat
27 g
-
Potassium
731 mg
-
Cholesterol
122 mg
-
Saturated fat
11 g
-
Total carbohydrate
21 g
%RDI
-
Iron
35.0
-
Fibre
0.0
-
Folate
17.0
-
Sodium
0.0
-
Sugars
0.0
-
Calcium
6.0
-
Protein
0.0
-
Calories
0.0
-
Total fat
0.0
-
Vitamin A
74.0
-
Vitamin C
18.0
-
Potassium
0.0
-
Cholesterol
0.0
-
Saturated fat
0.0
-
Total carbohydrate
0.0
