Name: Hearty Beef Stew
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 8 servings
Ingredients: 2 tbsp olive oil; 2 lbs 85% or higher lean stewing beef; freshly ground black pepper; 1 tsp garlic powder; 1 tsp ground cumin; ¼ tsp ground cinnamon; 2 tbsp all-purpose flour; 1 tsp dried thyme; 2 tsp smoked paprika; 1 large yellow onion; 3 cloves garlic; 3 carrots; 2 celery ribs; ½ cup red wine; 2 dashes Worcestershire sauce; 2 tbsp tomato paste; 2 tbsp tomato sauce; 3 cups low sodium beef stock; 5 medium red potatoes; 1 cup frozen green beans

CategorySoupTags#beef, #stew, #veggiesDifficultyBeginner

A classic beef stew is the ideal meal for a chilly night. Tender beef mixed with potatoes, veggies, and red wine meld together to create a fragrant, healthful bite.

Yields8 Servings

Prep Time20 minsCook Time4 hrsTotal Time4 hrs 20 mins

2 tbsp olive oildivided

2 lbs 85% or higher lean stewing beefcubed

freshly ground black pepperto taste

1 tsp garlic powder

1 tsp ground cumin

¼ tsp ground cinnamon

2 tbsp all-purpose flour

1 tsp dried thyme

2 tsp smoked paprika

1 large yellow oniondiced

3 cloves garlicminced

3 carrotsscrubbed and chopped

2 celery ribschopped

½ cup red winecan substitute with beef stock

2 dashes Worcestershire sauce

2 tbsp tomato pasteno salt added

2 tbsp tomato sauceno salt added

3 cups low sodium beef stock

5 medium red potatoesscrubbed and quartered

1 cup frozen green beans

Heat olive oil in a large stockpot over medium-high heat until oil is shimmering hot.

Season beef with pepper, garlic powder, cumin, and cinnamon. Add beef to stockpot so that the beef covers the bottom of the pot in one layer. Beef may need to be browned in two batches to avoid overcrowding pot.

Brown the beef cubes on each side until they are golden brown on the outside, about 1-2 minutes. Sprinkle flour over beef while it browns 1 teaspoon at a time.

Remove partially cooked beef from pot and let rest on a plate. Add the thyme, paprika, onions, garlic, carrots, and celery to pot.

Stir the spices and vegetables to coat in the beef drippings. Cook until onions are translucent, about 4-5 minutes, then add the beef back into the pot.

Add the red wine (or beef stock), Worcestershire Sauce, and tomato paste. Allow liquid to cook down, about 4-5 minutes.

Once the liquid has thickened, add tomato sauce, beef stock, and potatoes. Bring to a boil.

Reduce to low heat and allow contents to simmer. Stir entire pot thoroughly, scraping any bits off the bottom of the pot and ensuring that all ingredients are nestled under the liquid. Cover and let simmer for 240 Minutes 4 hours. Every hour, uncover and stir pot well. Add ¼- ½ cup of water as needed to maintain enough broth to submerge ingredients.

Add in green beans 15 minutes before serving. Beef and potatoes will be fork tender and falling apart when done.

NOTE: Adapted from recipe by Chrissie Baker.

Nutrition Facts

8 servings

Serving size

Ingredients