Winter Stew With Lean Beef, Beans, and Veggies

Name: Winter Stew With Lean Beef, Beans, and Veggies
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 serving(s)
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

(2)

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.

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READY IN: 1hr 15mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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

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.

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