Winter Stew With Lean Beef, Beans, and Veggies

Submitted 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."

 

• Ready In: 1hr 15mins
• Ingredients: 18
• Serves: 8

ingredients

• 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

1. Preheat oven to 325.
2. Heat 1 teaspoon oil over medium-high heat in a heavy-bottom Dutch oven coated with cooking spray.
3. Saute onions and garlic for 5-7 minutes or until browned. Remove from pan.
4. Add 1 teaspoon oil to pan; cook stew meat in pan without crowding for 6-8 minutes until browned; set aside meat.
5. Add wine to pan and bring to a boil, scraping any browned bits on bottom of pan.
6. 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.

Reviews

[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!!!

 

[Beldara]

Thank you. Thank you. Thank you for posting this recipe. I've made this stew a few times and I have to say that I love it.