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Wintertime Braised Beef Stew Recipe

Wintertime Braised Beef Stew Recipe photo by Taste of Home

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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

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Wintertime Braised Beef Stew Recipe

Prep: 40 min. Bake: 2 hours

Yield: 8 Servings

40 120 160

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 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).

Nutritional 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.

Originally published as Wintertime Braised Beef Stew in Healthy Cooking October/November 2008, p31

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Wintertime Braised Beef Stew

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Reviewed on Dec. 04, 2012 by RBenner

I made this recipe yesterday and served it to guests (as I have done in the past). They enjoyed it very much as the others did also. Yum!! And . . . I shall make it again and again.

Reviewed on Jan. 04, 2012 by kathyRidenour

I tried this recipe just as it was printed but in a crock pot for an all day cooking on a cold day. It was wonderful to come home to. The parsnips have a tangy flavor-I wasn't sure how'd they be in the stew but the whole combination was great. I did the recipe as shown, tasted it after hours and hours of cooking and then added a can of low fat mushroom soup to thicken it.

Reviewed on Mar. 22, 2010 by dilounge

The receipe have a specified flavor. The red currant jelly, appealing to the taste. Succulent receipe.

Reviewed on Mar. 06, 2010 by theresa23

I made this with venison, and it is incredible. Red wine is preferred to beef broth, and red currant jelly shouldn't be left out or substituted. Wonderful in a slow cooker too.