Classic Beef Stew

• 份量: 6 servings
• 活動時間: 15 minutes
• 總時間: 1 hour 45 minutes

食材

2 pounds beef stew meat (cut into 1-inch cubes)

1 ½ teaspoons kosher salt

½ teaspoon freshly ground black pepper

2 tablespoons extra virgin olive oil

1 large yellow onion (cut into chunks)

4 garlic cloves (minced)

2 tablespoons red wine vinegar

1 tablespoon tomato paste

2 tablespoons arrowroot powder, cornstarch or other flour

1 cup red wine

4 cups low-sodium beef broth

½ teaspoon dried thyme

2 bay leaves

1 pound baby white potatoes (halved or quartered)

4 medium carrots (peeled and sliced on a diagonal)

3 celery ribs (chopped)

Optional: fresh thyme for garnish

步驟

Season beef

Season the beef. Pat the beef dry with paper towels. Season with salt and pepper.

Sear beef

Sear the beef. In a large stockpot or Dutch oven, heat the oil over medium-high heat. Working in batches, place the beef in the pot and sear on all sides until golden, 2 to 3 minutes per side, then remove to a plate.

Saute onion

Saute the onion. Add the onion and garlic to the pot and pour in the vinegar (which will help to loosen browned bits from the bottom of the pot) and cook for 3 to 4 minutes, until the onion is softened. Add the tomato paste and cook for a minute more.

Cook beef

Return the beef to the pot. Add the seared beef back to the pot and sprinkle the flour on top. Stir everything together, until the flour is fully dissolved.

Add liquid

Add the liquids and aromatics. Add the wine, broth, thyme, and bay leaf. Use a large spoon or spatula to stir everything together. Bring the broth to a boil, then reduce the heat to low and simmer partially covered for 1 hour.

Add veggies

Add the veggies. Add the potatoes, carrots, and celery. Cook for an additional 20 to 30 minutes, or until the vegetables are fork-tender.

Serve. Remove the bay leaves, and if you'd like, garnish with fresh thyme before serving.

營養

• 卡路里: 398 kcal
• 總脂肪: 12 g
• 飽和脂肪: 3 g
• 不飽和脂肪: 8 g
• 膽固醇: 94 mg
• 鈉: 1032 mg
• 總碳水化合物: 24 g
• 膳食纖維: 4 g
• 總糖: 4 g
• 蛋白質: 39 g