Rating: 3.5 stars
10 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0

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.

Recipe by Cooking Light January 2016


Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

30 mins
2 hrs 15 mins
Serves 6 (serving size: 1 1/3 cups)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

Nutrition Facts

400 calories; fat 19g; saturated fat 6.2g; mono fat 9.4g; poly fat 1.1g; protein 25g; carbohydrates 25g; fiber 4g; cholesterol 85mg; iron 4mg; sodium 390mg; calcium 62mg; sugars 6g.