Chunky Beef and Vegetable Stew
Servings: 8
Calories: 311kcal
Ingredients
- 2 pounds brisket (or boneless chuck roast) cut into 1 ½ inch sized cubes
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp olive oil
- 1 large onion thinly sliced
- 5 cloves garlic minced
- 3 ribs celery cut into ½ inch pieces
- 2 tbsp tomato paste
- 1 tbsp balsamic vinegar
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1 cup red wine pinot noir, merlot, cabernet
- 4 cups beef stock
- 1 pound baby potatoes halved or quartered
- 3 large carrots peeled, halved lengthwise and cut into 1 inch pieces
- ¾ cup frozen peas
Instructions
- Pat the beef with a paper towel and then season all over with salt and pepper.
- Heat the olive oil in a large pot or dutch oven on medium high heat. Add in half of the cubed beef and sear until golden brown on both sides. Use a slotted spoon to scoop out the beef and transfer to a plate and then repeat, searing the second batch of beef and setting aside.
- Add the onion, garlic and celery to the pot and saute for 3 minutes before adding in the balsamic vinegar and tomato paste. Use a wooden spoon to scrape the browned bits from the bottom of the pot. Cook for 2 minutes and then add in the thyme, rosemary, bay leaf, red wine and beef stock. Bring to a boil, add the beef in, reduce the heat to medium low, cover with a lid and leave to simmer for 90 minutes.
- Add in the potatoes and carrot, increase the heat to medium and leave to simmer uncovered for 45 minutes (if there isn’t enough liquid, add in another ½ cup beef stock).
- Remove the bay leaf and add in the frozen peas. The stew should be thick, if not, increase the heat and continue to cook until the sauce has reduced and thickened.
Nutrition
Calories: 311kcal | Carbohydrates: 20g | Protein: 28g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 70mg | Sodium: 673mg | Potassium: 1058mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4003IU | Vitamin C: 21mg | Calcium: 48mg | Iron: 4mg