Photo: Jennifer Causey; Styling: Claire Spollen
Hands-on Time
30 Mins
Total Time
2 Hours 15 Mins
Yield
Serves 6 (serving size: 1 1/3 cups)

Freeze serving-size portions of stew in zip-top freezer bags. To release from the bag, submerge under hot water for 30 seconds; then heat over medium-low heat.

How to Make It

Step 1

Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a large Dutch oven over medium-high heat. Add one-third of beef to pan; cook 6 minutes or until golden brown on both sides. Transfer to a plate. Repeat procedure with remaining beef in 2 more batches.

Step 2

Reduce heat to medium, and add onions to pan; cook 5 minutes or until softened. Add flour, paprika, caraway seeds, and garlic; cook 1 minute, stirring. Add wine; cook 2 minutes or until thickened, stirring occasionally and scraping browned bits from bottom of pan.

Step 3

Add 1 cup water, stock, and beef to pan; bring to a simmer. Reduce heat to low; cook for 1 1/4 hours. Stir in potatoes, carrots, peppers, and remaining 1 cup water; simmer, partially covered, for 45 minutes to an hour or until meat and vegetables are fork-tender. Season stew with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

Recipe adapted from You Have It Made: Delicious, Healthy, Do-Ahead Meals (Houghton Mifflin Harcourt, January 2016). ­Copyright © 2016 by Ellie Krieger.

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