Beef Stew
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 45 minutes
- Serves: 6
warm your bones
This stew is the perfect way to warm up on a cold winter day and satisfy hunger without sacrificing healthy living.
Ingredients
- 2- 2 1/2 pounds sirloin cut into 2 inch pieces
- 4 Yukon gold potatoes quartered
- 4 medium carrots peeled and cut into 1 inch chunks
- 1 yellow onion cut into 1 inch pieces
- 3 cloves garlic peeled and smashed
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 cup red wine
- 3 cups low sodium beef broth
- 1 bay leaf
- 3 sprigs of thyme leaves removed
- salt and pepper
- parsley for garnish
Directions
Heat 1 tablespoon of oil in a large dutch oven over medium high heat
Season beef with salt and pepper
Saute beef in small batches until brown (stirring frequently) This will take about 7 minutes.
Transfer beef to bowl and wipe out excess oil from dutch oven
Heat the remaining oil and add the onion. Cook for about 3-4 minutes
Add garlic and cook for 1 minutes
Stir in tomato paste and cook for about 1 minutes
Add wine and bring to boil. Reduce heat and simmer until slightly reduced.
Add beef broth, beef, thyme and bay leaf in pan. (The liquid should cover meat, if it does not add water until covered.) Cover pan with lid and cook for about 1 -1 1/2 hours or until beef is tender
Add potatoes and carrots and continue to cook for about 45 minutes to an hour or until tender
Season stew to taste with salt and pepper