Beef Stew
Prep Time
Serves
Cooking Mode
2 tbsp vegetable oil, divided
1 ¼ lbs stewing beef, cut into 3/4-in (2-cm) cubes
¾ cup all-purpose flour
1 tbsp tomato paste
½ cup red wine
1 box reduced sodium beef broth
2 cups peeled, diced potatoes
2 cups diced onions
2 cups diced carrots
1 cup diced celery
1 tbsp chopped garlic
1 cup frozen peas
1 tbsp chopped thyme
2 tbsp vegetable oil, divided
1 ¼ lbs stewing beef, cut into 3/4-in (2-cm) cubes
¾ cup all-purpose flour
1 tbsp tomato paste
½ cup red wine
1 box reduced sodium beef broth
2 cups peeled, diced potatoes
2 cups diced onions
2 cups diced carrots
1 cup diced celery
1 tbsp chopped garlic
1 cup frozen peas
1 tbsp chopped thyme
Directions
1In a large sauce pan on medium high heat, add 1 tsp (5 mL) of the vegetable oil and then add in the onions once hot and cook for 3-5 minutes or until soft. Add carrots, celery and garlic cook for 3-5 minutes longer, and then remove from pan.
2Place pan back on heat and add remaining oil, when hot add in the beef, stir to avoid sticking. When beef is lightly browned on all sides, reduce the heat to low and add in the flour. Combine and cook until flower turns light brown (approx. 2-3 min.) add tomato paste and cook for an additional 2 minutes.
3Increase heat to medium-high and add the wine, stir frequently to avoid lumps. As the mixture comes to a boil slowly add beef broth and return to a boil. Add potatoes, onion, carrot, celery and garlic and return to a boil. Reduce heat and simmer for 1 hr. 30 min. or until beef is tender and potatoes are cooked.
4Add peas and thyme return to a boil and serve with crusty bread.
Disclaimer
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Personal Note
Personal Note
