Beef Stew

• 份量: 8 servings
• 准备时间: 15 minutes
• 总时间: 1 hour 40 minutes

配料

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

步骤

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.

营养

• 卡路里: 296
• 总脂肪: 8 g
• 饱和脂肪: 3 g
• 反式脂肪: 0 g
• 胆固醇: 71 mg
• 钠: 1053 mg
• 总碳水化合物: 18 g
• 膳食纤维: 4 g
• 总糖: 5 g
• 蛋白质: 31 g