Savory Beef Stew
Yield
8 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
vegetable oil
|
|
| 2 | each |
parsnips
diced |
*
|
| 2 | each |
celery stalks
diced |
|
| 1 | each |
onions
chopped |
|
| 28 | ounces |
tomatoes, canned
crushed |
|
| ¾ | cup |
beef stock
|
|
| ½ | teaspoon |
thyme
crushed |
*
|
| ¼ | teaspoon |
salt
|
|
| 2 | pounds |
stewing beef
chuck |
|
| 2 | each |
turnip
diced |
*
|
| 1 | each |
carrots
diced |
|
| 2 | each |
garlic cloves
minced |
|
| ¾ | cup |
red wine
|
*
|
| ¼ | teaspoon |
rosemary leaves
crushed |
|
| 10 | ounces |
succotash
frozen |
* |
| ⅛ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
vegetable oil
|
|
| 2 | each |
parsnips
diced |
*
|
| 2 | each |
celery stalks
diced |
|
| 1 | each |
onions
chopped |
|
| 809.2 | ml/g |
tomatoes, canned
crushed |
|
| 177 | ml |
beef stock
|
|
| 2.5 | ml |
thyme
crushed |
*
|
| 1.3 | ml |
salt
|
|
| 907.2 | g |
stewing beef
chuck |
|
| 2 | each |
turnip
diced |
*
|
| 1 | each |
carrots
diced |
|
| 2 | each |
garlic cloves
minced |
|
| 177 | ml |
red wine
|
*
|
| 1.3 | ml |
rosemary leaves
crushed |
|
| 289 | ml/g |
succotash
frozen |
* |
| 0.6 | ml |
black pepper
|
|
Directions
In a large saucepan, heat oil over medium high heat.
Coat the beef chunks with flour then add to the oil and cook, turning, until browned.
Remove and set aside.
Add next 6 ingredients to saucepan, sauté 5 minutes.
Return beef to saucepan.
Add tomatoes, and next 5 ingredients.
Bring to a boil.
Reduce heat cover and simmer until meat is tender, about 45 minutes.
Add succotash, salt and pepper.
Cook until heated through.
Serve over rice or noodles.
