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Hearty and Flavorful Beef Stew
This beef stew is the perfect one-pot dish to warm up the coldest nights!!
Prep Time
20
minutes
mins
Cook Time
1
hour
hr
40
minutes
mins
Total Time
2
hours
hrs
Course:
Dinner, Main Course
Cuisine:
American
Servings:
6
1⅓ cup servings
Calories:
304
kcal
Author:
Connie @ Flavor Walk
Ingredients
2
teaspoons
olive oil
1 ½
pounds
beef stew meat, cut into 1-inch pieces
8
ounces
white mushrooms, cut in half
2
cups
carrots, sliced
1 ½
cups
onion, chopped
1 ½
cups
celery, sliced
2
garlic cloves, minced
1 ½
cups
water
1
cup
dry red wine
1 ¼
teaspoons
salt
½
teaspoon
dried thyme
¼
teaspoon
black pepper
2
(14.5-ounce)
cans stewed tomatoes, undrained
2
bay
leaves
2
tablespoons
red wine vinegar
Instructions
In a large Dutch oven, heat olive oil on medium high heat. Add the beef and brown on all sides (about 5 minutes).
Remove the browned beef from the pan and set aside.
Add the mushrooms, carrots, onions, celery and garlic to pan and cook over medium heat for 5 minutes, stirring occasionally.
Place the beef back in the pan with the veggies. Stir in the water, wine, salt, thyme, pepper, stewed tomatoes and bay leaves.
Bring mixture to a boil then reduce heat, cover, and simmer for 90 minutes or until beef is tender.
Discard the bay leaves and stir in red wine vinegar.
Serve warm.
Notes
Recipe slightly adapted from Beef Stew, page 244,
The Cooking Light Gluten-Free Cookbook.
Nutrition
Calories:
304
kcal
|
Carbohydrates:
11
g
|
Protein:
33
g
|
Fat:
10
g
|
Saturated Fat:
3
g
|
Cholesterol:
88
mg
|
Sodium:
583
mg
|
Potassium:
632
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
7260
IU
|
Vitamin C:
7.5
mg
|
Calcium:
47
mg
|
Iron:
3.4
mg