- 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
- 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.
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).
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
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"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."
"Wonderfully tangy recipe. This is now one of my favorite stews!"
"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."
"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."
"The receipe have a specified flavor. The red currant jelly, appealing to the taste. Succulent receipe."