Dutch Oven Beef Stew

• 份量: 8 servings
• 活動時間: 20 minutes
• 總時間: 3 hours 20 minutes

食材

2 pounds beef chuck (cut into 2 inch chunks)

2 tablespoons olive oil (or vegetable oil)

1½ teaspoons sea salt

½ teaspoon ground black pepper

2 tablespoons all purpose flour

1 medium onion (chopped, yellow or white)

3 garlic cloves (roughly chopped)

2 cups red wine (pinot noir)

1 cup low sodium beef broth

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1 pound baby potatoes (sliced in half)

5 large carrots (peeled, cut into large chunks)

3 medium celery stalks (cut into large pieces, with leaf for extra flavor, if desired)

1 teaspoon garlic powder

1 tablespoon herbes de Provence seasoning

1 cup frozen peas

parsley (optional)

步驟

Pat the meat dry with a paper towel, and season with salt and pepper

Coat the meat all over with flour, heat a Dutch oven to medium heat, and add olive oil

Brown the meat in batches, remove to clean plate, and cover to keep warm

Preheat oven to 300°

Add the onion and garlic, and cook until just soft and fragrant, stirring frequently

Pour in wine, use a wooden spoon to gently scrape up brown bits from bottom of pot

Stir in the beef broth, tomato paste and Worcestershire sauce

Add the meat back to the Dutch oven, then add the potatoes, carrots, celery, garlic powder and herbes de Provence

Cover with lid, place in oven, and cook for 2 ½ to 3 hours. Add frozen peas or thawed peas about 15 minutes before removing from oven. Meat and vegetables should be fork tender

Sprinkle with chopped parsley, if desired before serving

營養

• 卡路里: 386 kcal
• 總脂肪: 17 g
• 飽和脂肪: 6 g
• 反式脂肪: 1 g
• 膽固醇: 78 mg
• 鈉: 675 mg
• 總碳水化合物: 23 g
• 膳食纖維: 4 g
• 總糖: 5 g
• 蛋白質: 26 g