Classic Beef Stew
| Number of portions: 6 | Prep time: 20 minutes | Total time: 2 hours |
Ingredients
- 2 tsp (10 mL) canola oil, divided
- 1 lb (454 g) raw beef eye of round stew meat, cubed
- 1 large onion, chopped
- 2 tbsp (30 mL) tomato paste
- 1 cup (250 mL) dry red wine*
- 2 garlic cloves, minced
- 2 bay leaves
- 1 tsp black pepper
- 2 tsp fresh thyme
- 3 cups (750 mL) no sodium added beef broth
- 3 medium carrots, chopped
- 3 celery stalks, chopped
- 2 large russet potatoes, chopped
- 1 cup frozen peas
Directions
- Heat 1 tsp oil in a large dutch oven or stock pot over medium high heat.
- Brown the meat in batches, approximately 2-3 minutes per side. Remove beef from pot; set aside.
- Heat remaining tsp of oil in the same pot over medium heat.
- Add onions and cook until they begin to soften, approximately 5 minutes.
- Add tomato paste and stir until fragrant. Deglaze with 1 cup red wine and scrape the browned bits of the bottom of the pot.
- Stir in garlic, bay leaves, black pepper, thyme and return beef to pot.
- Add beef broth, and add additional water if necessary to cover the beef completely.
- Bring to a simmer and cook covered until beef is almost tender, about 1 hour.
- Add carrots, celery and potato; cook stew covered until meat and vegetables are tender, about 30 minutes.
- Stir in frozen peas during the last 5 minutes of cooking.
*Note: May substitute red wine with no sodium added beef broth, if desired.
| Nutrient | Per portion |
| Calories | 293 kcal |
| Protein | 22 g |
| Carbohydrates | 35 g |
| Fat | 4 g |
| Fibre | 5 g |
| Sodium | 106 mg |