Friday, July 5, 2013

Recipe: Beef Stew

4 teaspoons olive oil
1 tablespoon minced onion
1 tablespoon minced carrot
1 tablespoon minced celery
1 pound beef round, cut into 1.5" cubes
1 cup chopped canned plum tomatoes, with juice
1/2 cup dry red wine
1 teaspoon minced fresh thyme, or 1/2 teaspoon dried leaves
1 bay leaf
salt and freshly ground pepper, to taste
8 frozen pearl onions
2 carrots, peeled and cut into 1" chunks
4 medium potatoes, peeled and cut into 1" cubes
1 cup thawed frozen peas
1 tablespoon minced flat-leaf parsley
1 tablespoon minced mint


1. In a medium nonstick Dutch oven or heavy saucepan, heat the oil. Saute the minced onion, carrot and celery until translucent, 5-6 minutes. Add the beef and saute until browned, about 5 minutes. Add the tomatoes, wine, thyme, bay leaf, salt and pepper; bring to a boil. Reduce the heat and simmer gently, partially covered, stirring occasionally, about 45 minutes.

2. Add the pearl onions, carrots, potatoes and 1 cup hot water. Cook, covered, 40 minutes.

3. Stir in the peas; cook 4 minutes, then add parsley and mint and cook 1 minute longer. Discard the bay leave.

Serves 4. Serve with salad, fresh baked bread or biscuits.

Per serving: 356 calories, 8g total fat, 2 g saturated fat, 51mg cholesterol, 511mg sodium, 41 g total carbohydrate, 7 g dietary fiber, 25 g protein, 75 mg calcium


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