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Basic beef stew

 

Basic beef stew

Prep Time: 30 Mins Cooking Time: 2 Hours 30 Mins Total Time: 3 Hours

Ingredients:

  • 1 Tablespoon olive oil, divided
  • 1 pound small cremini mushrooms
  • 2 cups chopped onions
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 pounds lean beef stew meat, cut into bite-sized pieces
  • 3/4 teaspoon salt, divided
  • 1 cup dry red wine
  • 1 Tablespoon chopped fresh thyme
  • 2 (14-ounce) cans less-sodium beef broth
  • 1 whole bay leaf
  • 2 cups 3/4-inch cubed peeled white skinned potato (about 1 pound)
  • 1 1/2 cups 1-inch slices carrots (12 ounces)
  • 1/2 teaspoon freshly ground black pepper
  • fresh thyme sprigs (optional)

Directions:

  1. Heat 1 teaspoon olive oil in a large Dutch oven over medium-high heat. Add mushrooms, and sauté for 5 minutes or until mushrooms begin to brown. Spoon mushrooms into large bowl. Lightly coat pan with cooking spray. Add onion; sauté 10 minutes or until tender and golden brown. Add garlic; sauté 1 minute. Add onion mixture to mushroom mixture.
  2. Place flour in a shallow bowl or pie plate. Dredge beef in flour, shaking off excess. Heat remaining 2 teaspoons oil in pan over medium-high heat. Add half of beef mixture; sprinkle with 1/8 teaspoon salt. Cook 6 minutes, browning on all sides. Add browned beef to mushroom mixture. Repeat procedure with remaining beef mixture and 1/8 teaspoon salt.
  3. Add 1 cup wine to pan, scraping pan to loosen browned bits. Add thyme, broth, and bay leaf; bring to a boil. Stir in beef mixture. Cover, reduce heat to medium-low, and simmer for 1 hour or until beef is just tender.
  4. Stir in potato and carrot. Simmer, uncovered, 1 hour and 15 minutes or until beef and vegetables are very tender and sauce is thick, stirring occasionally. Stir in remaining 1/2 teaspoon salt and pepper. Discard bay leaf. Garnish with thyme sprigs, if desired.