Winter Stew with Lean Beef and Veggies

 

Need some beef stew to liven your soul during those cold winter nights? This one will do the trick. 

It is my mother's recipe and one of my favorite stews. Her cooking is equal parts love and science. As such, and given the teeny size of her kitchen, I don't have many prep photos for you.

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My Tips

Meat:

Beef stew meat. We make the pieces into 1- inch cubes regardless of whether the meat is intact or already cut up. Mum trims the fat for her own recipe. We leave it in for full-flavor impact.

Bean option:

This recipe originally had canned black beans in it. Feel free to add them to your own stew. Just remember to prep your beans by rinsing them to remove any debris and the canning slime surrounding them.

Beef broth:

I swear by the Kroger's Simple Truth Organic™ Low Sodium Beef Broth. The flavor doesn't overpower you.

Wine:

If you won't put it in your wine glass, don't put it in your recipe. We use Ménage à Trois Silk Soft Red Blend.

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 RECIPE: Winter Stew with Lean Beef and Veggies

Ingredients

• 2 teaspoons olive oil
• 1 cup pearl onions (if frozen, thaw them in advance)
• 3 cloves garlic, minced
  
• 1 pound beef stew meat, cut into bite-sized pieces
• 1 cup red wine (can substitute with beef broth)
  
• [optional]1 can low-sodium black beans - 15 oz can, well drained
• 1 can diced tomatoes - 15 ounce can - do not drain
  
• 3 carrots, large, cut into 1 inch pieces
• 3 cups low-sodium beef broth
• 4 celery stalks cut into 1 inch slices
  
• 1 tablespoon tomato paste
• 1 teaspoon chili powder
  
• 1/2 teaspoon red pepper flakes
  
• 1/2 teaspoon black pepper
• 1/2 teaspoon sea salt
• 1 bay leaf
  
• 4 medium potatoes, cut into 1 inch cubes
  

 

Instructions

1. Heat 1 teaspoon of oil over medium-high heat in a heavy bottom Dutch oven coated with cooking spray.

 

2. Saute onions and garlic 5-7 minutes or until browned. Remove from pan and set aside.

 

3. Add 1 teaspoon of oil to pan, cook stew meat in pan without crowing for 6-10 minutes or until browned. Remove from pan and set aside.

4. Add wine (or 1 cup broth) to the pan and bring to a boil, scraping any browned bits on the bottom of pan.

 

5. Preheat oven to 325°

 

6. Stir in remaining ingredients, including meat, garlic, and onion. Bring to a boil.

7. Once boiling, cover pan and place in oven. Bake stew for 1.5 hours or until beef is tender.

 

French or Italian rolls, hot and buttered, go very well with this dish. 

 

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Have you cooked this recipe for your own family? We'd love to hear your feedback!

- Toni & Fam