Kate's Beef Stew

"I love a good stew in the winter and often have the makings for a great one on hand: red wine, carrots, onions, garlic, celery, and canned tomatoes." --Kate Kunstel, Bronx, New York

Yield: 7 servings (serving size: about 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 317
  • Calories from fat: 34%
  • Fat: 12g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 6.2g
  • Polyunsaturated fat: 0.8g
  • Protein: 33.7g
  • Carbohydrate: 12.5g
  • Fiber: 1.6g
  • Cholesterol: 98mg
  • Iron: 4.1mg
  • Sodium: 471mg
  • Calcium: 29mg

Ingredients

  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 2 teaspoons minced garlic
  • 1 1/2 cups dry red wine
  • 1 cup fat-free, less-sodium beef broth
  • 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
  • 2 oregano sprigs
  • 2 rosemary sprigs
  • 1 bay leaf
  • 1 cup chopped carrot

Preparation

  1. Sprinkle flour, salt, and pepper over beef. Heat oil in a large Dutch oven over medium-high heat. Add beef mixture to pan; cook 5 minutes, browning on all sides. Remove beef from pan with a slotted spoon; keep warm. Add onion and celery to pan; sauté 5 minutes or until tender. Add garlic; sauté 1 minute. Add beef, wine, and the next 5 ingredients (through bay leaf) to pan; bring to a boil. Cover, reduce heat, and simmer for 45 minutes or until beef is just tender. Add carrot to pan; cover and cook for 30 minutes. Discard the rosemary and oregano sprigs and bay leaf.
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