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
- 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
- Minced fresh parsley, optional
- Preheat oven to 350°. Toss beef with flour and steak seasoning.
- In an ovenproof Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches; remove with a slotted spoon.
- 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.
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. If desired, sprinkle with parsley.
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
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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