The Best Beef Stew

Name: The Best Beef Stew
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6 servings (2-1/4 quarts).
Cuisine: Europe, Italian
Ingredients: 1-1/2 pounds beef stew meat, cut into 1-inch cubes; 1/2 teaspoon salt, divided; 6 tablespoons all-purpose flour, divided; 1/2 teaspoon smoked paprika; 1 tablespoon canola oil; 3 tablespoons tomato paste; 2 teaspoons herbes de Provence; 2 garlic cloves, minced; 2 cups dry red wine; 2 cups beef broth; 1-1/2 teaspoons minced fresh rosemary, divided; 2 bay leaves; 3 cups cubed peeled potatoes; 3 cups coarsely chopped onions (about 2 large); 2 cups sliced carrots; 2 tablespoons cold water; 2 tablespoons balsamic or red wine vinegar; 1 cup fresh or frozen peas; Additional fresh rosemary, optional

TOTAL TIME: Prep: 30 min. Cook: 2 hours YIELD: 6 servings (2-1/4 quarts).

This stew has tons of flavor thanks to the herbs, red wine and balsamic vinegar. —James Schend, Dairy Freed

Ingredients

1-1/2 pounds beef stew meat, cut into 1-inch cubes
1/2 teaspoon salt, divided
6 tablespoons all-purpose flour, divided
1/2 teaspoon smoked paprika
1 tablespoon canola oil
3 tablespoons tomato paste
2 teaspoons herbes de Provence
2 garlic cloves, minced
2 cups dry red wine
2 cups beef broth
1-1/2 teaspoons minced fresh rosemary, divided
2 bay leaves
3 cups cubed peeled potatoes
3 cups coarsely chopped onions (about 2 large)
2 cups sliced carrots
2 tablespoons cold water
2 tablespoons balsamic or red wine vinegar
1 cup fresh or frozen peas
Additional fresh rosemary, optional

Directions

1. In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat.
2. In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours.
3. Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer.
4. Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.

Nutrition Facts

1-1/2 cups: 366 calories, 11g fat (3g saturated fat), 71mg cholesterol, 605mg sodium, 40g carbohydrate (9g sugars, 6g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1/2 fat.