Curl up with a bowl of my hearty Sunday Beef Stew, the perfect comfort food to warm you up on a cold winter’s day. This one-pot meal is packed with rich flavor as well as protein, fiber, iron, Vitamin B12 and zinc.
AuthorThe Foodie Physician
2 ½poundsboneless beef chuck,trimmed of fat and cut into
2tablespoonsolive oil,divided use
1large yellow onion,chopped
1poundcremini mushrooms,large ones halved or quartered
½cupred wine(I used Francis Ford Coppola Winery Diamond Collection Black Label Claret)
2 ½cupsreduced sodium beef stock
12ouncesbaby rainbow carrots or 3 cups sliced carrots
Season the beef with salt and pepper. Heat 1 tablespoon oil in a Dutch oven or large pot over medium-high heat. Add half of the beef to the hot oil and sear it on both sides until browned, 5-6 minutes. Transfer the meat to a plate. Repeat with the remaining oil and beef.
Add the onion, garlic and mushrooms to the pot and cook a few minutes until softened. Stir in the tomato paste. Add the beef and its juices back to the pot along with the flour. Stir to combine well. Add the wine, scraping up any brown bits from the bottom of the pot. Add the beef stock, thyme and bay leaf. Bring the mixture to a simmer and cover the pot. Transfer the pot to the oven.
Bake for 2 hours until the beef is just tender. Remove the pot from the oven and stir in the carrots and onions. Cover and return the pot to the oven for another hour until the vegetables are cooked through. Adjust seasoning with salt and pepper to taste. Garnish with parsley before serving.
Sunday Beef Stew
Amount Per Serving
Calories 291Calories from Fat 92
% Daily Value*
Saturated Fat 3.3g21%
* Percent Daily Values are based on a 2000 calorie diet.