Beef Stew with Red Wine, Dried Plums, and Celery Root

Cooking Light
The vanilla bean in this recipe is optional, but the rich flavor it imparts is well worth the addition.
8 servings (serving size: 1 cup)


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1 tablespoon olive oil, divided
2 cups chopped onion
3 garlic cloves, minced
1/3 cup all-purpose flour
2 pounds lean beef stew meat, cut into bite-sized pieces
1 teaspoon salt, divided
2 cups dry red wine
2 (14-ounce) cans less-sodium beef broth
2 thyme sprigs
1/2 vanilla bean (optional)
1/2 teaspoon black pepper
4 cups (3/4-inch) cubed peeled celeriac (celery root; about 1 pound)
16 pitted dried plums


Heat 1 teaspoon oil in a large Dutch oven over medium-high heat. Add onion; sauté 10 minutes or until tender and golden brown. Add garlic; sauté 1 minute. Spoon onion mixture into a large bowl.

Place 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 1/4 teaspoon salt. Cook 6 minutes, browning on all sides. Add browned beef to onion mixture. Repeat procedure with remaining beef mixture and 1/4 teaspoon salt.

Add wine to pan, scraping pan to loosen browned bits. Bring to a boil; reduce heat, and simmer 10 minutes or until liquid is reduced to about 1 cup. Add beef mixture, broth, thyme, and vanilla bean half, if desired. Bring mixture to a simmer. Stir in remaining 1/2 teaspoon salt and pepper. Cover, reduce heat to medium-low, and simmer 1 hour or until beef is just tender.

Discard thyme sprigs and vanilla bean half. Stir in celeriac and dried plums. Simmer, uncovered, 1 hour or until beef and vegetables are very tender and sauce is thick, stirring occasionally.

Created date

December 2005

Nutritional Information

Calories 297
Caloriesfromfat 30 %
Fat 9.9 g
Satfat 3.3 g
Monofat 4.7 g
Polyfat 0.6 g
Protein 25.1 g
Carbohydrate 27.2 g
Fiber 3.4 g
Cholesterol 71 mg
Iron 3.8 mg
Sodium 608 mg
Calcium 65 mg