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Hearty Beef Stew Recipe

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A few years ago, we served this beef stew at a fund-raising dinner at church. It received lots of compliments. This mini version serves two perfectly.

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Hearty Beef Stew Recipe

Prep: 20 min. Bake: 2 hour

Yield: 2 Servings

20 120 140

Ingredients

1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 pound beef stew meat, cut into 3/4 inch cubes
1 tablespoon vegetable oil
1/3 cup chopped onion
1 garlic clove, minced
1-1/4 cups beef broth
1/3 cup white wine or additional beef broth
1 medium potato, cut into large chunks
2 medium carrots, cut into chunks
1/4 pound fresh mushrooms, halved
1 bay leaf
4-1/2 teaspoons quick-cooking tapioca
1/2 teaspoon dried thyme

Directions

In a large resealable plastic bag, combine the flour, salt and pepper; add beef and shake to coat. In a large saucepan, brown beef in oil. Add onion and garlic; cook and stir 2 minutes longer. Stir in broth and wine or additional broth, scraping brown bits from pan. Transfer to a greased 5-cup baking dish. Stir in potato, carrots, mushrooms, bay leaf, tapioca and thyme. Let stand for 15 minutes. Cover and bake at 350° for 1 hour. Uncover; bake 1 to 1-1/2 hours longer until meat and vegetables are tender, stirring every 30 minutes. Discard bay leaf. Yield: 2 servings.

Nutritional Facts 1 serving (1 cup) equals 445 calories, 16 g fat (4 g saturated fat), 70 mg cholesterol, 887 mg sodium, 42 g carbohydrate, 5 g fiber, 28 g protein.

Originally published as Hearty Beef Stew in Cooking for One or Two Cookbook , p132

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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