Wintertime Braised Beef Stew Recipe
- 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
- 1. 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.
- 2. 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.
- 3. 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. Yield: 8 servings (2 quarts).
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.