Chunky Beef and Vegetable Stew
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 20 min.
Ready in
Ingredients
for
6
- Ingredients
- 4 ½ cups stewing Beef (trimmed and cut into 1 1/2-inch cubes)
- salt (to taste)
- peppers (to taste)
- 2 Tbsps vegetable oil
- 2 yellow onion (chopped into chunks)
- 2 cloves garlic cloves (minced)
- 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 (sliced)
- 1 large, red Bell pepper (seeded and cut into chunks)
- 3 large, Maine potatoes (peeled and cut into eighths)
- 3 carrots (peeled and cut into chunks)
Preparation
Kitchen utensils
1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Teaspoon, 2 Pots, 1 Wooden spoon, 1 Small knife, 1 Garlic press, 1 Measuring cups, 1 Sieve
Preparation steps
1.
Dry the beef completely with paper towels and 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.
2.
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.
3.
Add stock, bay leaf, paprika, thyme, rosemary, and marjoram; bring to simmer. Add meat; return to a gentle simmer. Cover, and cook on low for about 50 to 60 minutes.
4.
Add celery, bell pepper, potatoes and carrots, cover, and simmer for an additional 30 minutes or until the meat and vegetables are fork tender. Adjust seasoning as necessary.
5.
Let stand for 5 minutes. Ladle into bowls. Serve.
