Beef Stew
Ingredients
-
1.5
lbs.
Stew Meat (cut into cubes; chuck roast or sirloin)
-
2
tbsp.
Flour
-
4
large
Carrots (chopped into 2 inch pieces)
-
1
cup
Onion (chopped into 1 inch pieces)
-
3
stalks
Celery (chopped into 1 inch pieces)
-
3
cloves
Garlic (minced)
-
1
tsp.
Dried Oregano
-
1
tsp.
Dried Basil
-
2
cups
Beef Broth (low sodium)
-
15
ounces
Canned Fire Roasted Tomatoes
-
2
tbsp.
Corn Starch (mixed with ¼ cup water)
-
1
leaf
Bay Leaf
-
to taste
Salt
-
to taste
Pepper
-
as needed
tbsp.
Olive Oil (for browning the meat)
Instructions
- Toss the stew meat with flour, salt, and pepper.
- Heat a large pot or dutch oven over medium heat and drizzle with olive oil.
- Brown the meat in batches until golden on all sides, then set aside.
- Add carrots, onion, celery, and garlic to the pot and sauté for 2-3 minutes.
- Return the browned meat to the pot and add oregano, basil, salt, and pepper.
- Pour in beef broth and tomatoes, then add the bay leaf.
- Reduce heat to low and simmer for 2.5 to 3 hours until the meat is tender.
- Mix corn starch with water, increase heat to a gentle boil, and add the mixture to thicken the sauce.
- Serve on its own or over mashed potatoes, mashed cauliflower, or polenta.
Nutrition Facts (estimated)
Servings
6
Calories
394
Total fat
25g
Total carbohydrates
30g
Total protein
23g
Sodium
800mg
Cholesterol
80mg
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