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Home -> Soups & Stuff -> Stews

Beefy Vegetable Stew Recipe Rating: N/A
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Ingredients   (view qty in metric system instead)
Flour
1 1/2 tsp. salt
1/2 tsp. pepper
2 lbs 1" pieces beef stew meat
2 Tbs. oil
1 large onion, chopped
1/2 tsp. each ground cinnamon, cloves and nutmeg
3/4 cup red wine or beef broth
1 can (14 1/2 oz.) low-sodium beef broth
2 lbs. root vegetables such as carrots, parsnips, rutabagas, peeled, cut into 1" pieces
1 cup frozen peas
chopped parsley, optional

Directions
Combine 1/3 cup flour, 1/2 tsp salt and 1/4 tsp pepper. Add beef; toss to coat. In pot heat oil over medium-high heat. Add beef, in batches; cook, turning occasionally, until browned 4-5 minutes. Remove beef; reserve. To pot add onion, spices and remaining salt and pepper. Cook 2 minutes. Add wine, scraping up browned bits from bottom. Stir in broth and beef. Cover; reduce heat to low. Simmer stirring occasionally, 40 minutes. Add root vegetables; simmer, covered, until tender, 30 minutes. Add flour to remaining flour from beef to equal 2 Tbs. Stir into 2Tbs. water; add with peas to stew. Cook until thickened. If desired, sprinkle with parsley.

Makes 8 servings.



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