Close
Prep Time:20 minsAdditional Time:30 minsTotal Time:50 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:30 minsTotal Time:50 minsServings:6Yield:6 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:30 mins
Additional Time:
30 mins
Total Time:50 mins
Total Time:
50 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil1poundbeef stew meat (such as chuck), trimmed and cut into 1-inch pieces1smallonion, chopped8ouncesmushrooms, quartered1teaspoonchopped fresh rosemary¾teaspoonsalt½teaspoonground pepper2tablespoonsall-purpose flour1tablespoontomato paste½cupdry red wine4cupslow-sodium beef broth1mediumwhite turnip, peeled and cut into 1-inch chunks1mediumcarrot, peeled and cut into 1-inch chunks
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil
1poundbeef stew meat (such as chuck), trimmed and cut into 1-inch pieces
1smallonion, chopped
8ouncesmushrooms, quartered
1teaspoonchopped fresh rosemary
¾teaspoonsalt
½teaspoonground pepper
2tablespoonsall-purpose flour
1tablespoontomato paste
½cupdry red wine
4cupslow-sodium beef broth
1mediumwhite turnip, peeled and cut into 1-inch chunks
1mediumcarrot, peeled and cut into 1-inch chunks
DirectionsHeat oil in a large pot over medium-high heat. Add beef, onion, mushrooms, rosemary, salt and pepper. Cook, stirring, until the meat has browned an all sides, 5 to 8 minutes. Stir in flour and tomato paste; cook, stirring, for 1 minute. Add wine and cook for 1 minute more, scraping up any browned bits from the bottom of the pan. Add broth, turnip and carrot. Bring to a boil. Partially cover and reduce heat to maintain a simmer. Cook, stirring occasionally, until the beef and vegetables are tender and the broth has thickened slightly, about 30 minutes.TipsTo make ahead: Refrigerate stew for up to 4 days or freeze for up to 4 months. Thaw, if necessary, and reheat before serving.Originally appeared: EatingWell.com, July 2018
Directions
Heat oil in a large pot over medium-high heat. Add beef, onion, mushrooms, rosemary, salt and pepper. Cook, stirring, until the meat has browned an all sides, 5 to 8 minutes. Stir in flour and tomato paste; cook, stirring, for 1 minute. Add wine and cook for 1 minute more, scraping up any browned bits from the bottom of the pan. Add broth, turnip and carrot. Bring to a boil. Partially cover and reduce heat to maintain a simmer. Cook, stirring occasionally, until the beef and vegetables are tender and the broth has thickened slightly, about 30 minutes.TipsTo make ahead: Refrigerate stew for up to 4 days or freeze for up to 4 months. Thaw, if necessary, and reheat before serving.
Heat oil in a large pot over medium-high heat. Add beef, onion, mushrooms, rosemary, salt and pepper. Cook, stirring, until the meat has browned an all sides, 5 to 8 minutes. Stir in flour and tomato paste; cook, stirring, for 1 minute. Add wine and cook for 1 minute more, scraping up any browned bits from the bottom of the pan. Add broth, turnip and carrot. Bring to a boil. Partially cover and reduce heat to maintain a simmer. Cook, stirring occasionally, until the beef and vegetables are tender and the broth has thickened slightly, about 30 minutes.
Tips
To make ahead: Refrigerate stew for up to 4 days or freeze for up to 4 months. Thaw, if necessary, and reheat before serving.
Originally appeared: EatingWell.com, July 2018
Rate ItPrint
Nutrition Facts(per serving)206Calories9gFat6gCarbs21gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
