Beef Stew with Seasonal Vegetables

Name: Beef Stew with Seasonal Vegetables
Total time: 2 h 20 min
Yield: 6
Ingredients: 4.5 cups stewing Beef (trimmed and cut into 1 1/2-inch cubes); salt (to taste); freshly ground Black pepper (to taste); 2 Tbsps Canola oil (or vegetable oil); 2 yellow onion (peeled and quartered); 2 cloves garlic cloves (chopped); 0.5 cup Red wine; 2 Tbsps all-purpose flour; 2 cups Beef stock; 1 bay leaf; 2 tsps sweet paprika; 1 tsp dried thyme; 0.5 tsp Dried rosemary; 2 tsps dried marjoram; 3 stalks Celery (washed and sliced); 3 carrots (washed and thickly sliced); 3 medium potatoes (peeled and cut into quarters); 1 large, red Bell pepper (seeds removed and cut into chunks); 1 large, green Bell pepper (seeds removed and cut into chunks); 2 large Tomatoes (washed and cut into quarters); 1 Zucchini (sliced); 1 cup fresh Green beans (trimmed and cut in half); 1 sprig fresh rosemary

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Health Score:

92 / 100

Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 2 h. 20 min.

Ready in

Ingredients

for

servings

Ingredients: 4 ½ cups stewing Beef (trimmed and cut into 1 1/2-inch cubes); salt (to taste); freshly ground Black pepper (to taste); 2 Tbsps Canola oil (or vegetable oil); 2 yellow onion (peeled and quartered); 2 cloves garlic cloves (chopped); ½ cup Red wine; 2 Tbsps all-purpose flour; 2 cups Beef stock; 1 bay leaf; 2 tsps sweet paprika; 1 tsp dried thyme; ½ tsp Dried rosemary; 2 tsps dried marjoram; 3 stalks Celery (washed and sliced); 3 carrots (washed and thickly sliced); 3 medium potatoes (peeled and cut into quarters); 1 large, red Bell pepper (seeds removed and cut into chunks); 1 large, green Bell pepper (seeds removed and cut into chunks); 2 large Tomatoes (washed and cut into quarters); 1 Zucchini (sliced); 1 cup fresh Green beans (trimmed and cut in half); 1 sprig fresh rosemary

How healthy are the main ingredients?

Beef Green beans garlic clove marjoram thyme rosemary

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Preparation steps

Rinse the beef under cold running water and blot dry with paper towels; season with salt and pepper. Heat the oil over medium-high heat in a large Dutch oven. Add beef to pot and brown well on all sides, about 5 to 7 minutes. Remove meat from pot with a slotted spoon and set aside.

Add onions to now empty pot and sauté until almost softened, 4 to 5 minutes. Reduce heat to medium; add garlic and continue to sauté for 1 minute longer. Stir in flour and cook until lightly colored, 2 to 3 minutes. Add wine and deglaze the pot, scraping up any browned bits that may have stuck to the bottom of the pot. The flour will start to thicken the wine as it simmers. Simmer for 4 to 5 minutes.

Add stock, bay leaf, paprika, thyme, rosemary, and marjoram; bring to simmer. Add meat back into the pot; return to a gentle simmer. Cover, and cook on low for about 60 minutes.

Add celery, carrots, potatoes and bell peppers, cover, and simmer for an additional 20 minutes, add tomatoes, zucchini, and green beans and simmer for 10 minutes or until the meat and vegetables are fork tender. Adjust seasoning as necessary. Garnish with a sprig of fresh rosemary.

Let stand for 5 minutes. Ladle into bowls. Serve.