Beef Stew with Red Potatoes
Accented with red wine and root vegetables, this comforting beef and potato stew is perfect for chilly winter days.
Ingredients
- 1 1/2 lbs beef top round, cut into 1-inch chunks
- 3/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil, divided
- 3 carrots, peeled and cut into 3/4-inch chunks
- 3 stalks celery, cut into 3/4-inch chunks
- 1 medium onion, chopped
- 1 parsnip, peeled and cut into 1/2-inch chunks
- 8 oz sliced mushrooms
- 5 cloves garlic, sliced
- 1/2 tsp dried thyme
- 1/4 cup tomato paste
- 1 lb Washington small red potatoes, scrubbed, each cut into 8 chunks (peels on)
- 3 cups reduced-sodium beef broth
- 1 cup dry red wine
Directions
Pat beef dry with paper towel and season with salt and pepper.
In large saucepan set over medium-high heat, heat 1 1/2 tsp oil. Cook half the beef, turning occasionally, for 5 to 8 minutes or until browned all over; using slotted spoon, transfer to plate. Repeat process with remaining beef and 1 1/2 tsp more oil.
Pour remaining oil into saucepan. Cook carrots, celery, onion, parsnip, mushrooms, garlic and thyme, stirring occasionally, for 6 to 7 minutes or until vegetables start to soften. Add tomato paste; cook, stirring occasionally, for 1 to 2 minutes. Stir in potatoes, beef and any accumulated juices, broth and wine; stirring occasionally, bring to a boil.
Reduce heat to medium-low. Cover and simmer, stirring occasionally, for 1 1/2 to 2 hours or until beef is very tender and vegetables are tender.
Nutrition Facts
Nutritional Analysis per serving: 310 calories, 30 g protein, 26 grams carbohydrates, 9 g fat, 2 g saturated fat (25% of calories from fat), 50 mg cholesterol, 4 g fiber, 528 mg sodium.
Notes
Substitute 1/2 tsp dried thyme with 2 tbsp finely chopped fresh thyme or rosemary.
For a burst of fresh flavors, finish stew with a drizzle of olive oil, finely chopped fresh parsley, freshly grated lemon zest and a little minced garlic just before serving.
