Homestyle Beef and Vegetable Stew
Beef bottom round roast is perfect for braising slowly. Like the best winter stews, this one is filled with hearty root vegetables. Serve it for dinner with a whole grain bread.
Prep Time:
25 mins
Total Time:
2 hrs 55 mins
Servings:
7 to 8 servings
Ingredients
-
1 tablespoon coarsely chopped garlic
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1 teaspoon salt
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1/2 teaspoon freshly ground pepper
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2-1/2 pounds beef bottom round roast, cut into 1-inch cubes
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6 teaspoons olive or vegetable oil, divided
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2 cups chopped onions
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1 celery rib, chopped
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1/3 cup red wine
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1 bay leaf
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1/4 teaspoon ground cinnamon
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1 14-1/2-ounce can diced tomatoes in juice
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1 pound carrots, diced
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2 medium turnips (about 12 ounces total), peeled and diced
Directions
1.
Heat oven to 325 degrees F.
2.
Chop garlic again with salt. Press with side of knife to form a paste; mix in pepper. Rub paste onto beef in a large bowl.
3.
Heat 2 teaspoons of the oil in Dutch oven over medium-high heat. Add half the beef and cook 3 to 4 minutes, until browned on all sides. Transfer to another bowl. Repeat with remaining beef and 2 teaspoons more oil.
4.
Add onions, celery and remaining 2 teaspoons oil to Dutch oven; cook 3 to 4 minutes, just until vegetables start to brown. Add wine, bay leaf and cinnamon and bring to a boil; boil 1 minute. Add beef and remaining ingredients. Bring mixture to a boil; cover and bake 2-1/2 to 2-3/4 hours, until beef is tender. Divide stew into 6 to 8 shallow serving bowls. Makes 7 to 8 servings.
Nutrition information
Calories 380, Total Fat 21.5 g, Saturated Fat 7.5 g, Cholesterol 90.8 mg, Sodium 502 mg, Carbohydrate 15 g, Fiber 4 g, Protein 31 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
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