Classic Beef Stew

Classic Beef Stew
Photo by Oxmoor House

Ingredients

  • 2 thyme sprigs
  • 1 bay leaf
  • 1 medium onion, chopped (1 cup)
  • 1 ¼ pounds lean beef stew meat
  • 1 tablespoon canola oil, divided
  • ½ teaspoon black pepper
  • 2 (14-ounce) cans fat-free, less-sodium beef broth
  • + 8 more ingredients
    • 3 celery stalks, chopped (1 cup)
    • 3 tablespoons all-purpose flour
    • 2 tablespoons tomato paste
    • 1 pound red potatoes, cubed (3 cups)
    • 1 cup dry red wine
    • 1 ½ cups water
    • 3 medium carrots, sliced (1 1/2 cups)
    • ¾ teaspoon salt

1. Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add half of beef; cook 4 minutes or until browned, turning occasionally. Remove beef from pan; set aside. Repeat procedure with 1 teaspoon oil and remaining beef; set aside. 2. Heat remaining 1 teaspoon oil in pan over medium-high heat...

View full recipe at My Recipes

Comments

Variations on Classic Beef Stew

  • Classic Beef Stew
    • 1/2 lb. small red or new potatoes, halved if large, parboiled in salted water until tender (optional)
    • 1 cup frozen green peas, thawed
    • +10 other ingredients
  • Classic Beef Stew
    • 3 stalks celery (8 oz. total), rinsed and thinly sliced
    • 3 stalks celery (8 oz. total), rinsed and thinly sliced
    • 2 bay leaves
    • 2 bay leaves
    • +33 other ingredients


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