Wintertime Braised Beef Stew

Name: Wintertime Braised Beef Stew
Prep time: 40 min
Cook time: 2 h
Total time: 2 h 40 min
Yield: 8 servings (2 quarts).
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) cannellini beans, rinsed and drained; Minced fresh parsley, optional

This easy beef stew is incredibly rich. Since it's even better a day or two later, you may want to make a double batch. —Michaela Rosenthal, Woodland Hills, California

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) cannellini beans, rinsed and drained
Minced fresh parsley, optional

Directions

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.

Editor's Note

This recipe was tested with McCormick’s Montreal Steak Seasoning. Look for it in the spice aisle.

Nutrition Facts

1 cup: 310 calories, 9g fat (3g saturated fat), 64mg cholesterol, 373mg sodium, 26g carbohydrate (8g sugars, 5g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat.

Reviews

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Average Rating:

gremaux

May 21, 2020

EXCELLENT
Bethel

Feb 26, 2020

I followed this recipe exactly except used black currant jelly as I couldn't find red. I also used sirloin and red wine. In my opinion the parsnips were fine, but if I couldn't find them, I would substitute potatoes. This was the best stew I've ever made and that includes another stew recipe I've been using for years that I thought couldn't be beat. I took it to my women's group and it was a major hit. I had one woman who raved about it tell me her mother and grandmother are fabulous cooks, but this recipe even beat theirs. So....there you have it! I'll definitely be switching out my stew recipes and using this one from now on.
lollygagtx

Feb 23, 2020

Pretty typical stew. I knew to not use parsnips though. No current jelly, never keep it around the house since 1963. Will stick to my usual stew though.
Carol

Dec 12, 2019

We loved it. Will make it again.
Stevie

Dec 5, 2019

This was awful. I'm disappointed that I wasted that much meat other ingredients purchased specifically for this, and I'll be throwing a week's worth of dinners in the trash. The parsnips completely overwhelm it (and I used half as much as the recipe called for).
lapodo

Nov 26, 2018

I just made this and it was really good. My husband is not a big potato fan and he said this was a "do over" and be sure to save it in our recipe box. I cooked it on the stove top and it came out fine.
Rahnee64

Nov 25, 2018

Made this stew, but with some changes. I couldnand#039;t find red currant jelly so had to leave out. My family doesnand#039;t like parsnips, so used potatoes instead. I also added some extra beef stock. Otherwise made as written. Yummy recipe. I will make it again.
Joyce

Dec 23, 2017

I just made this stew. I didn’t make any changes to the recipe. It was excellent and will be making again. Thanks for the recipe!
AndersGran

Jan 29, 2017

This was wonderful. I didn't have the currant jelly but I don't think I missed anything. So tasty. Definitely will make this again. Need to get some containers to put some of this in my freezer so I can have it later. I would definitely recommend this to anyone who like Beet Stew. This is the best.
Emanon

Jan 16, 2017

This is THE BEST STEW. . . . EVER. Do not understand how cpldutch can say it was "blah"!!! It couldn't be further from blah!! I am thinking she may not have followed the recipe correctly. If parsnips didn't work for her, she should try potatoes.My son, who has never liked stew, thought this was really, really good and he asked for the recipe to fix at his house. Had it for the first time last night and looking forward to finishing it up tonight! Will definitely be making again and again.