Beef Stew

• 分量: 8 servings
• 調理時間: 15 minutes
• 総時間: 1 hour 40 minutes

材料

1 tbsp. (or more) vegetable oil

2 lb. beef chuck stew meat, cut into 1" cubes

1 medium yellow onion, chopped

2 carrots, peeled, cut into rounds

2 stalks celery, chopped

Kosher salt

Freshly ground black pepper

3 cloves garlic, finely chopped

1/4 c. tomato paste

6 c. low-sodium beef broth

1 c. red wine

1 tbsp. Worcestershire sauce

2 fresh thyme sprigs

2 bay leaves

1 lb. baby potatoes, halved

1 c. frozen peas

1/4 c. chopped fresh parsley

手順

In a large Dutch oven or heavy pot over medium heat, heat oil. Add beef and cook, turning occasionally, until seared on all sides, about 10 minutes. Transfer beef to a plate.

Coat bottom of pot with oil if needed and heat over medium-high heat. Cook onion, carrots, and celery, stirring occasionally, until softened, about 7 minutes; season with salt and pepper. Add garlic and tomato paste and cook, stirring, until garlic is fragrant and tomato paste is darkened, about 2 minutes. Return beef and any accumulated juices to pot. Add broth, wine, Worcestershire, thyme, and bay leaves. Bring to a boil, then reduce heat to medium-low and bring to a simmer; season with salt and pepper. Cover and simmer, stirring occasionally, until beef is tender, 30 to 45 minutes.

Add potatoes and simmer, covered, until potatoes are tender, about 15 minutes.

Remove bay leaves and thyme. Stir in peas and cook, stirring, until warmed through, about 2 minutes; season with salt and pepper.

Divide stew among bowls. Top with parsley.

栄養

• カロリー: 296
• 脂肪総量: 8 g
• 飽和脂肪: 3 g
• トランス脂肪: 0 g
• コレステロール: 71 mg
• ナトリウム: 1053 mg
• 炭水化物総量: 18 g
• 食物繊維: 4 g
• 糖質総量: 5 g
• タンパク質: 31 g