Basic Beef Stew

My mother (a self-proclaimed stew-expert) gave this Basic Beef Stew recipe a big thumbs-up. She especially liked it the next day when the flavor had time to seep into the vegetables.

Basic Beef Stew

Basic Beef Stew

Yield: 8 servings (serving size: About 1 cup)

Prep Time:30 minutes

Cook Time:2 hours and 30 minutes

  • 1 tablespoon olive oil, divided
  • 1 pound small cremini mushrooms
  • 2 cups chopped onions
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 pounds lean beef stew meat, cut into bite-sized pieces
  • 3/4 teaspoon salt, divided
  • 1 cup dry red wine
  • 1 tablespoon chopped fresh thyme
  • 2 (14-ounce) cans less-sodium beef broth
  • 1 whole bay leaf
  • 2 cups 3/4-inch cubed peeled white skinned potato (about 1 pound)
  • 1 1/2 cups 1-inch slices carrots (12 ounces)
  • 1/2 teaspoon freshly ground black pepper
  • fresh thyme sprigs (optional)
  1. Heat 1 teaspoon olive oil in a large Dutch oven over medium-high heat. Add mushrooms, and sauté for 5 minutes or until mushrooms begin to brown. Spoon mushrooms into large bowl. Lightly coat pan with cooking spray. Add onion; sauté 10 minutes or until tender and golden brown. Add garlic; sauté 1 minute. Add onion mixture to mushroom mixture.
  2. Place the flour in a shallow bowl or pie plate. Dredge beef in flour, shaking off excess. Heat remaining 2 teaspoons oil in pan over medium-high heat. Add half of beef mixture; sprinkle with 1/8 teaspoon salt. Cook 6 minutes, browning on all sides. Add browned beef to mushroom mixture. Repeat procedure with remaining beef mixture and 1/8 teaspoon salt.
  3. Add 1 cup wine to pan, scraping pan to loosen browned bits. Add thyme, broth, and bay leaf; bring to a boil. Stir in beef mixture. Cover, reduce heat to medium-low, and simmer for 1 hour or until beef is just tender.
  4. Stir in the potato and carrot. Simmer, uncovered, 1 hour and 15 minutes or until beef and vegetables are very tender and sauce is thick, stirring occasionally. Stir in remaining 1/2 teaspoon salt and pepper. Discard bay leaf. Garnish with thyme sprigs, if desired.
  • If you are preparing this recipe as Gluten Free, sub GF flour for the all-purpose and be sure to use a brand of beef broth that is designated as GF.
  • Purchase pre-cut lean stew beef, or cut lean beef sirloin or chuck into bite-sized pieces.
  • White skinned potatoes hold up well in soups and stews; you can substitute red potatoes too.
  • Nutritional Information per serving (Serving size: 1 cup) Calories: 308, Fat: 14.5g, Saturated Fat: 5.2g, Sugar: 4g, Fiber: 3g, Protein: 21.5g, Cholesterol: 44.23mg, Carbohydrates: 24.5g
  • Weight Watchers POINTS: SmartPoints: 7, PointsPlus: 8, Old Points Program: 7
SOURCE: (Adapted from Cooking Light)
You Might Also Like...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

Leave a Comment

Your email address will not be published. Required fields are marked *