Comforting Beef Stew
Ingredients
- 2 pounds beef stew meat ⓘ
- 1 teaspoon salt ⓘ
- 3/4 teaspoon pepper ⓘ
- 3 tablespoons canola oil ⓘ
- 1 tablespoon butter ⓘ
- 1 medium onion, chopped ⓘ
- 2 garlic cloves, minced ⓘ
- 1/4 cup tomato paste ⓘ
- 4 cups beef broth ⓘ
- 3 tablespoons all-purpose flour ⓘ
- 3 tablespoons water
- 5 medium carrots, cut into 1/2-inch pieces ⓘ
- 3 medium turnips, peeled and cubed ⓘ
Instructions
- Sprinkle beef with salt and pepper. In a Dutch oven, heat oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon.
- In same pan, heat butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in tomato paste. Gradually stir in broth until blended. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours.
- In a small bowl, mix flour and water until smooth; gradually stir into stew. Add carrots and turnips; cook, covered, 30-40 minutes longer or until stew is thickened and beef and vegetables are tender. Stir in parsley.
- 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 if necessary.
Nutrition & Diet Analysis (per serving)
890
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).