Classic Beef Stew

Name: Classic Beef Stew
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 10
Cuisine: Global
Ingredients: 473 milliliters 1/2 pound baby carrots (about; 1 bay leaf; 473 milliliters beef broth; 2 kilograms bottom round, well trimmed and cut into 2-inch pieces; 237 milliliters dry red wine; 237 milliliters all-purpose flour; 1 Tbsp kosher salt; 79 milliliters olive oil (plus more if needed); 473 milliliters large onions, diced; 237 milliliters frozen peas, thawed; 454 grams potatoes, cut into 2-inch pieces (about 4 cups); 1 teaspoon dried thyme leaves; 170 grams tomato paste

Classic Beef Stew might be just the main course you are searching for. Watching your figure? This dairy free recipe has 542 calories, 54g of protein, and 22g of fat per serving. This recipe serves 10. Only Autumn will be even more special with this recipe. If you have baby carrots, bay leaf, wine, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Coat the beef in the flour.

Ingredients you will need

All Purpose Flour

Beef

Heat a few tablespoons of the oil in a large skillet over medium-high heat. Brown the meat, a few pieces at a time, adding more oil as necessary.

Ingredients you will need

Meat

Cooking Oil

Equipment you will use

Frying Pan

Transfer to a heavy casserole or a heavy, covered saucepan or Dutch oven.

Equipment you will use

Dutch Oven

Sauce Pan

Add the onions to the skillet and cook over medium heat until tender, about 10 minutes. Stir in the tomato paste and coat the onions; transfer to the casserole.

Ingredients you will need

Tomato Paste

Onion

Equipment you will use

Frying Pan

Pour the wine into the skillet and scrape up any browned bits; add to the casserole. Stir in the broth, salt, thyme, and bay leaf. Cook in the casserole in a 325 F oven for 4 hours, or in the saucepan or Dutch oven on the stovetop over low heat for about 2 1/2 hours. In either case, stir occasionally and add up to 1 cup of additional beef broth if necessary.

Ingredients you will need

Beef Broth

Bay Leaves

Broth

Thyme

Salt

Wine

Equipment you will use

Dutch Oven

Sauce Pan

Oven

Frying Pan

Add the potatoes and carrots during the last hour of cooking, and the peas just before serving.To Freeze: Omit the peas.

Ingredients you will need

Potato

Carrot

Peas

Let the stew cool, then ladle it into resealable freezer bags. Store for up to 3 months.To Reheat: Thaw the stew overnight in the refrigerator or thaw partially in the microwave. Warm in a covered saucepan over medium-low heat for about 20 minutes, adding the peas during the last 5 minutes.

Ingredients you will need

Peas

Stew