Rating: 4 stars
14 Ratings
  • 5 star values: 4
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

The tomatoes cook so long in the liquid that they soften to the point of falling apart, adding flavor and body to the braise. The long cooking time also makes the beef very tender.

Janice Daciuk
Recipe by Cooking Light September 2004

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Credit: Karry Hosford

Recipe Summary test

Yield:
8 servings (serving size: 3/4 cup beef stew and 1 1/2 teaspoons parsley)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large Dutch oven over medium-high heat. Add beef; cook 4 minutes, browning on all sides. Add sliced onion; cook for 7 minutes or until onion is softened, stirring occasionally. Add minced garlic; cook 1 minute, stirring frequently. Stir in flour; cook 2 minutes, stirring often.

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  • Stir in water and next 9 ingredients (through bay leaf). Reduce heat to medium-low; cover and simmer 1 hour. Uncover and simmer 30 minutes or until beef is tender. Discard bay leaf. Sprinkle each serving with parsley.

Nutrition Facts

241 calories; calories from fat 35%; fat 9.4g; saturated fat 3.2g; mono fat 4.4g; poly fat 0.5g; protein 23.8g; carbohydrates 10g; fiber 1.5g; cholesterol 71mg; iron 3.7mg; sodium 443mg; calcium 33mg.
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