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Wintertime Braised Beef Stew

This easy beef stew has a deep, rich taste. Since it's even better a day or two later, you may want to make a double batch. —Michaela Rosenthal, Indio, California

8 ServingsPrep: 40 min. Bake: 2 hours

Ingredients

2 tablespoons all-purpose flour
2 teaspoons Montreal steak seasoning
2 pounds boneless beef sirloin steak, cut into 1-inch cubes
2 tablespoons olive oil, divided
1 large onion, chopped
2 celery ribs, chopped
2 medium parsnips, peeled and cut into 1-1/2-inch pieces
2 medium carrots, peeled and cut into 1-1/2-inch pieces
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup dry red wine or reduced-sodium beef broth
2 tablespoons red currant jelly
2 bay leaves
2 fresh oregano sprigs
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained

Directions

Preheat oven to 350°. In a large resealable plastic bag, combine
flour and steak seasoning. Add beef, a few pieces at a time, and
shake to coat. Heat 1 tablespoon oil in an ovenproof Dutch oven;
brown beef in batches on all sides. Remove and keep warm.
In same pan, saute onion, celery, parsnips and carrots in remaining
oil until crisp-tender. Add garlic; cook 1 minute longer. Add

2 of 2

Wintertime Braised Beef Stew (continued)

Directions (continued)

tomatoes, wine, jelly, bay leaves, oregano and beef; bring to a
boil.
Cover and bake 1-1/2 hours. Stir in beans; cover and bake 30-40
minutes or until beef and vegetables are tender. Discard bay leaves
and oregano.
Serve immediately or cool and freeze in a freezer container for up to
3 months.
To use frozen stew: Thaw in refrigerator overnight. Transfer to a
saucepan; add water to thin if necessary. Cover and cook over medium
heat until hot and bubbly, stirring occasionally. Yield: 8 servings
(2 quarts).

Nutrition Facts: 1 cup equals 310 calories, 9 g fat (3 g saturated fat), 64 mg cholesterol, 373 mg sodium, 26 g carbohydrate, 5 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat.

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.