The best way to stay warm during the cold winter months is a good old-fashioned vegetable beef stew. This classic stew is great for family nights or anytime you’re craving some comfort food.
Prep: 25 minutes • Cook: 2 hours 15 minutes • Serves: 8
- ¼ cup all-purpose flour
- ¾ teaspoon salt
- ¾ teaspoon ground black pepper
- 2½ pounds boneless sirloin tip roast, fat trimmed, cut into 1½-inch pieces
- 3 tablespoons vegetable oil
- 1 large onion, coarsely chopped (about 1½ cups)
- 1 cup dry red wine
- 2 cans (14 ounces each) less-sodium beef broth (3½ cups)
- 1 can (14.5 ounces) diced tomatoes
- 3 garlic cloves, minced (1 tablespoon)
- 1 bay leaf
- 4 medium carrots, coarsely chopped (about 2 cups)
- 4 medium celery ribs, coarsely chopped (about 2 cups)
- 3 medium Idaho potatoes, unpeeled, cut into 1-inch pieces (about 3 cups)
- 2 tablespoons chopped fresh parsley leaves plus additional leaves for garnish (optional)
- 1 tablespoon Worcestershire sauce
- 2 teaspoons chopped fresh thyme leaves
- In large bowl, combine flour and ½ teaspoon each salt and pepper; add beef and toss to coat.
- In large saucepot, heat 2 tablespoons oil over medium-high heat. In 2 batches, shaking off excess flour, add beef to saucepot, and cook 3 to 5 minutes or until beef is browned, stirring occasionally. With slotted spoon, transfer beef to large bowl.
- Add remaining 1 tablespoon oil and onion to saucepot and cook 4 to 5 minutes or until onion is tender. Add wine and cook 1 minute, stirring with wooden spoon to loosen browned bits from bottom of saucepot. Add broth, tomatoes with their juice, garlic, bay leaf, remaining ¼ teaspoon each salt and pepper and beef with any drippings in bowl; heat to boiling. Reduce heat to medium-low, and cook, covered, 45 minutes. Uncover and cook, 45 minutes longer, stirring occasionally.
- Add carrots, celery, potatoes, parsley, Worcestershire and thyme and cook, uncovered, 30 minutes longer or until beef and vegetables are tender, stirring occasionally. Makes about 10 cups.
- Remove and discard bay leaf. Ladle stew into bowls. Garnish with parsley, if desired.
Approximate nutritional values per serving: 336 Calories, 10g Fat (3g Saturated), 64mg Cholesterol, 605mg Sodium, 26g Carbohydrates, 4g Fiber, 27g Protein