Name: Hearty beef and vegetable stew
Prep time: 25 min
Cook time: 130 min
Total time: 155 min
Yield: 1 serving
Ingredients: 2 lb beef chuck roast, trimmed of excess fat and cut into 1-inch pieces; 2 tbsp olive oil; 1 1/4 medium yellow onions, diced; 1 (14.5-oz) can diced tomatoes; 4 medium carrots, peeled and sliced into 1/2-inch rounds; 1 lb potatoes, chopped into 1-inch pieces; 3 oz fresh spinach; 2 tsp salt; 1/2 tsp black pepper; 2 cups water

Instructions

Prep 25 min · Cook 2 hr 10 min

Pat the beef pieces very dry with paper towels and season with half the salt and half the pepper. Heat the olive oil in a Dutch oven over medium-high heat. Working in 3 or 4 batches to avoid crowding the pan, sear the beef pieces without moving them for 3 minutes, flip, and cook for 3 minutes more, about 10 to 12 minutes total, until deeply browned. Transfer beef to a plate. Done when deeply browned.
Add the onion to the pot. Cook over medium heat, stirring often, for 5 minutes until softened. Add a splash of the water and use a spoon to scrape up all the browned bits from the bottom. Stir in the diced tomatoes and their juices.
Return the beef and any accumulated juices to the pot along with the remaining water. Bring to a boil, then reduce heat to low. Cover and simmer for 75 minutes.
Stir in the carrots, potatoes, and the remaining salt and pepper. Cover the pot again and simmer for 45 minutes more until the vegetables are fork-tender and the beef is very tender. Done when tender and 160°F.
Turn off the heat. Use a large spoon to skim any excess fat off the surface of the liquid. Stir in the spinach and let it sit for 2 minutes until wilted. Divide the stew into 6 equal portions.

Nutrition

Ingredients

Instructions

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