Beef Stew

Name: Beef Stew
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Yield: 7 servings
Ingredients: 30 mL all purpose flour; 2.5 mL Salt; 1.25 mL ground Black Peppercorn; 907.2 g Beef, boneless chuck roast, trimmed and cut into 1-inch cubes; 2 tablespoons Olive Oil; 236.5 mL Chopped Onion; 118.25 mL chopped celery; 236.5 mL chopped carrot; 10 mL Minced Garlic; 354.75 mL dry red wine; 236.5 mL Beef Broth, fat-free, less-sodium; 411.125 g diced tomatoes with basil, garlic, and oregano (can); 2 pcs oregano sprigs; 2 pcs rosemary sprigs; 1 pcs dried bay leaf

EvaWestonRDN_WNW

Prep10 min

Cook1 hr 20 min

Total1 hr 30 min

Servings7

Difficultyeasy

AmericanDinner / SupperLunch

Ingredients

30 mLall purpose flour
2.5 mLSalt
1.25 mLground Black Peppercorn
907.2 gBeef, boneless chuck roast, trimmed and cut into 1-inch cubes
2 tablespoonsOlive Oil
236.5 mLChopped Onion
118.25 mLchopped celery
236.5 mLchopped carrot
10 mLMinced Garlic
354.75 mLdry red wine
236.5 mLBeef Broth, fat-free, less-sodium
411⅛ gdiced tomatoes with basil, garlic, and oregano (can)
2 pcsoregano sprigs
2 pcsrosemary sprigs
1 pcsdried bay leaf

Instructions

1
Prepare & sear the beef: Sprinkle flour, salt, and pepper over beef. Heat oil in a large Dutch oven over medium-high heat. Add beef mixture to pan; cook 5 minutes, browning on all sides. Remove beef from pan with a slotted spoon; keep warm.
2
Saute the vegetables: Add onion and celery to pan; sauté 5 minutes or until tender.
3
Saute garlic: Add garlic; sauté 1 minute
4
Add remaining ingredients and simmer: Add beef, wine, and the next 5 ingredients (through bay leaf) to pan; bring to a boil. Cover, reduce heat, and simmer for 45 minutes or until beef is just tender.
5
Add carrots & continue simmer: Add carrot to pan; cover and cook for 30 minutes.
6
Remove herb leaves & sprigs: Discard the rosemary and oregano sprigs and bay leaf.