Oh-So-Easy Stew Oh-So-Easy Stew

[migration] empty title 446 Image by: [migration] empty title 446 Author: Canadian Living

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.

  • Portion size 8 servings



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.

Nutritional facts Per serving: about

  • Protein 35 g
  • Calories 545.0
  • Total fat 15 g
  • Total carbohydrate 70 g
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Oh-So-Easy Stew