Name: Beef and vegetable stew with broth
Prep time: 25 min
Cook time: 130 min
Total time: 155 min
Yield: 1 serving
Ingredients: 2 1/2 lb beef eye of round roast, trimmed and cut into 1-inch pieces; 1 tbsp olive oil; 1 1/4 medium yellow onions, diced; 1 (14.5-oz) can diced tomatoes, with juices; 4 medium carrots, peeled and sliced into 1/2-inch rounds; 14 oz potatoes, chopped into 1-inch pieces; 3 oz fresh spinach; 1 1/4 tsp salt; 1/2 tsp black pepper; 2 cups beef broth

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 4 batches to avoid crowding the pan, sear the beef pieces without moving them for 3 minutes, flip, and cook for 3 minutes more until deeply browned. Transfer beef to a plate. Done when opaque in the center, 145°F.
Add the onion to the pot. Cook over medium heat, stirring often, for 5 minutes until softened. Add a splash of the beef broth and use a spoon to scrape up all the browned bits from the bottom. Stir in the diced tomatoes.
Return the beef and any accumulated juices to the pot along with the remaining beef broth. Bring to a boil, then reduce heat to low. Cover and simmer for 75 minutes. Done when tender.
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 beef is very tender, 145°F.
Turn off the heat. Stir in the spinach and let it sit for 2 minutes until wilted. Divide the stew into 5 equal portions.

Nutrition

Ingredients

Instructions

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