Name: Beef and vegetable stew
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 1 serving
Ingredients: 6 oz beef chuck for stew, patted dry and cut into 1-inch cubes; 3/4 medium russet potato, peeled and cubed; 3/4 medium carrot, sliced into half-moons; 1 stalk celery, sliced; 1/3 cup yellow onion, diced; 2 cloves garlic, minced; 1 tsp canola oil; 1 tbsp tomato paste; 1 1/4 cups reduced-sodium beef broth; 1/2 tsp dried thyme; 1/2 tsp salt; 1/8 tsp black pepper; 1 tsp red wine vinegar

Nutrition

Per serving

488 calories

Protein: 46g; 38% of calories
Carbs: 47g; 38% of calories
Fat: 13g; 24% of calories

Instructions

Prep 15 min · Cook 2 hr

Heat the oil in a large pot over medium-high heat. Season the dry beef cubes with a pinch of the salt and pepper. Cook for 5 minutes until well-browned on all sides. Remove the beef and set aside. Done when browned on all sides.
Add the onion to the same pot. Cook for 4 minutes until translucent. Stir in the garlic and tomato paste, and cook for 1 minute more until the paste darkens slightly.
Pour in about a quarter of the beef broth. Scrape the bottom of the pot with a spoon to dissolve the browned bits. Return the beef to the pot and add the remaining broth and thyme. Bring to a boil, then reduce heat to low. Cover and simmer for 80 minutes.
Stir in the potato, carrot, and celery. Cover the pot again and continue to simmer for 40 minutes until both the beef and potatoes are very tender. Done when beef is 160°F and very tender.
Stir in the red wine vinegar and the remaining salt and pepper. Taste the broth and serve hot in a large bowl.

Nutrition

Ingredients

Instructions

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