Recipe by internetnut
This beefy one-pot entree is loaded with heart-friendly ingredients-lean protein, veggies, and fiber-that fill you up. Plus, simmering this stew on your stove will fill your house with heart-warming smells on a cold winter's night. I found this recipe in Web MD magazine. I have not tried this recipe, but I'm posting it for safe keeping.
Top Review by Juliawiggins
Wow! Wintery comfort food delishousness! I used chopped onions instead of frozen pearl; stewed tomatoes, and a nice cabernet wine. It was out of this world! Next time I will add a bit of corn starch to thicken the fabulous broth. MMMMMM THANKS FOR A GREAT MEAL!!!
- 2 teaspoons canola oil, divided
- 1 cup frozen pearl onions
- 3 garlic cloves, minced
- 1 lb lean stewing beef, cut into bite size pieces
- 1 cup red wine (low sodium beef broth or water can be used)
- 15 ounces low sodium kidney beans, rinsed and drained
- 15 ounces low sodium black beans, rinsed and drained
- 15 ounces diced tomatoes, undrained
- 3 large carrots, cut into 1-inch pieces
- 3 celery ribs, cut into 1-inch pieces
- 2 cups low sodium beef broth
- 1 tablespoon tomato paste
- 1 teaspoon chili powder
- 1 teaspoon dried thyme
- 1⁄2 teaspoon red pepper flakes
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon salt
- 1 bay leaf
Directions See How It's Made
- Preheat oven to 325.
- Heat 1 teaspoon oil over medium-high heat in a heavy-bottom Dutch oven coated with cooking spray.
- Saute onions and garlic for 5-7 minutes or until browned. Remove from pan.
- Add 1 teaspoon oil to pan; cook stew meat in pan without crowding for 6-8 minutes until browned; set aside meat.
- Add wine to pan and bring to a boil, scraping any browned bits on bottom of pan.
- Stir in remaining ingredients, including meat, and bring to a low boil. Cover and bake stew in the preheated oven for 1.5 hours or until beef is fork tender. Remove bay leaf before serving.