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Wintertime Braised Beef Stew Recipe
Wintertime Braised Beef Stew Recipe photo by Taste of Home

Wintertime Braised Beef Stew Recipe

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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
TOTAL TIME: Prep: 40 min. Bake: 2 hours
MAKES:8 servings
TOTAL TIME: Prep: 40 min. Bake: 2 hours
MAKES: 8 servings

Ingredients

  • 2 pounds boneless beef sirloin steak or chuck roast, cut into 1-inch pieces
  • 2 tablespoons all-purpose flour
  • 2 teaspoons Montreal steak seasoning
  • 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

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.

Directions

  1. Preheat oven to 350°. Toss beef with flour and steak seasoning.
  2. In an ovenproof Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches; remove with a slotted spoon.
  3. In same pan, heat remaining oil over medium heat. Add onion, celery, parsnips and carrots; cook and stir until onion is tender. Add garlic; cook 1 minute longer. Stir in tomatoes, wine, jelly, bay leaves, oregano and beef; bring to a boil.
  4. Bake, covered, 1-1/2 hours. Stir in beans; bake, covered, 30-40 minutes longer or until beef and vegetables are tender. Remove bay leaves and oregano sprigs.
    Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
    Yield: 8 servings (2 quarts).
Originally published as Wintertime Braised Beef Stew in Healthy Cooking October/November 2008, p31

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.

Full-Bodied Red Wine

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

Reviews for Wintertime Braised Beef Stew

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Sep. 15, 2014

"I made this for our supper tonight and it was a hit. I didn't have Montreal Steak seasoning so I substituted seasoned salt and it was wonderful. Can't wait to make again on a cool night. As a field editor I have been going through old Taste of Home editions and found this, and I'm so glad I found this recipe because I've never found a beef stew recipe I truly loved until now."

MY REVIEW
Reviewed May. 9, 2014

"Wonderfully tangy recipe. This is now one of my favorite stews!"

MY REVIEW
Reviewed Dec. 4, 2012

"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."

MY REVIEW
Reviewed Jan. 4, 2012

"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."

MY REVIEW
Reviewed Mar. 22, 2010

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

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