Beef and Vegetable Stew
 
 
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Ingredients
  • 2 lbs. beef stew meat, or beef chuck roast in 1.5" chunks
  • salt and epper
  • 5 tsp. olive or canola oil
  • 1 (6 oz.) medium portobello cap or baby bella mushrooms, cut into ½" pieces
  • 2 onions, minced
  • 3-4 garlic cloves, minced
  • 1 Tb. fresh thyme or 1 tsp. dried thyme
  • 3 Tb. flour
  • 1 Tb. tomato paste
  • 1 and ½ cups dry red wine (or beef broth)
  • 2 cups chicken broth (I use low sodium)
  • 2 cups beef broth (I use low sodium)
  • 2 bay leaves
  • 12 oz. (2-3) red potatoes, 1" pieces
  • 4 carrots, peeled, halved and 1" thick
  • 4 parsnips, peeled, halved and 1" thick (or substitute carrots)
  • 1 lb. kale, remove stems and cut ½" thick
  • ½ cup frozen peas
  • ¼ cup minced fresh parsley (optional)
Instructions
  1. Preheat oven to 300 degrees.
  2. Sprinkle meat with salt and pepper.
  3. Heat the dutch oven to medium- high with some oil. Brown the stew meat for about 5-10 minutes. You need to do this in batches. Add oil as needed. Set aside.
  4. Once all the meat is browned (not necessarily cooked through) and removed, add mushrooms. Cover with lid. Turn heat down to medium and cook 5 minutes. Take the lid off and cook another 5-10 minutes.
  5. Add onions with 1 Tb. oil. Cook 5 minutes.
  6. Add garlic. Cook 30 seconds.
  7. Add flour and tomato paste. Cook 1 minute.
  8. Add wine slowly. Whisk to combine and scrape the bottom of the Dutch oven while adding.
  9. Add broths slowly.
  10. Put the lid on and the whole thing in the oven for 90 minutes.
  11. Remove lid and add potatoes, carrots and parsnips. Cook 60 minutes.
  12. Remove lid and add kale. Cook 10 minutes.
  13. Remove Dutch oven from the oven and add peas and parsley. Add lid back on for 5-10 minutes. Serve hot.
Notes
Recipe from America's Test Kitchen "Healthy Family Cookbook"
Recipe by Whisk Together at http://www.whisktogether.com/2015/03/07/beef-and-vegetable-stew/