Braised Beef Stew
Ingredients
- 4 -6 tablespoons oil ⓘ
- 1/2 cup flour ⓘ
- salt and pepper ⓘ
- 2 lbs beef, cut in cubes ⓘ
- 2 tablespoons fresh garlic, minced ⓘ
- 1 large onion, cut lenghwise into eighths ⓘ
- 1 teaspoon dried chili pepper flakes (or to taste) ⓘ
- 1/4 cup tomato paste ⓘ
- 2 (10 ounce) cans beef broth, good quality (or use consomme) ⓘ
- 1 cup dry red wine (optional) ⓘ
- 1 (28 ounce) can diced tomatoes (with juice) ⓘ
- 3 tablespoons Worcestershire sauce ⓘ
- 1 tablespoon balsamic vinegar (optional) ⓘ
- 2 teaspoons dried thyme ⓘ
- 1 large bay leaf (or 2 small) ⓘ
- salt and pepper ⓘ
- 2 tablespoons Dijon mustard (optional) ⓘ
Instructions
- Heat the oil in a large Dutch oven or stockpot.
- Season the flour with salt and pepper.
- Coat the beef cubes in the flour mixture to coat, shaking off excess flour.
- Brown the beef very well on all sides, then remove to a plate.
- Add the garlic, onion, and chili flakes to the pot, cooking 3 or 4 minutes, until soft, adding more oil if necessary.
- Add the tomato paste; stir with the onion/garlic mixture for 2 minutes.
- Stir in the beef broth and wine to the cooked onions, scraping up brown bits from the bottom of the pot.
- Add the beef back into the pot with, tomatoes, Worcestershire sauce, vinegar, thyme, bay leaf, salt and pepper, and the Dijon mustard (if using).
- Mix well, and bring to a simmer.
- Simmer, uncovered on top of the stove, or in a 350 degree Fahrenheit oven for about 1 hour, or until the meat is fork-tender.
- Add the carrots and potatoes.
- Season with salt and pepper to taste.
- Cook for 30 minutes more, or until veggies are tender.
Nutrition & Diet Analysis (per serving)
971
kcal
49% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).