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

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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.