Hearty Beef and Veggie Stew

Name: Hearty Beef and Veggie Stew
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Cuisine: Mediterranean
Ingredients: 2tbsp unsalted butter; 1.5 lbs beef stew meat; .5 yellow onion, finely chopped; 4 garlic cloves, minced; 3 c low sodium beef broth; 1lbs yukon gold, cut 1in pieces; 1 lbs carrots, cut 1in pieces; 1c red wine; 12oz can tomato paste; 2 sprigs rosemary; 2 sprigs thyme; 2 bay leaves; sea salt and pepper; 1 c frozen peas; 2 tbsp lemon juice; Parsley

7 steps

Prep:1hCook:45min

Meal 2: Shredded Beef Tostadas Variation: Use the instant pot to saute beef

Updated at: Thu, 27 Jun 2024 12:06:02 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories542.4 kcal (27%)

Total Fat14.3 g (20%)

Carbs50.1 g (19%)

Sugars19.5 g (22%)

Protein47.4 g (95%)

Sodium761.8 mg (38%)

Fiber10.6 g (38%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 Tbspunsalted butter

1.5 lbsbeef stew meat

0.5yellow onion

finely chopped

4garlic cloves

minced

3 clow sodium beef broth

1 lbsyukon gold

cut 1in pieces

1 lbscarrots

cut 1in pieces

1 cred wine

12 oztomato paste

1 cfrozen peas

2 Tbsplemon juice

parsley

Instructions

Preparing the Beef

Step 1

In a large heavy-bottom pot, melt 1 tbsp of butter over medium heat. Working in batches, add beef and cook until browned on all sides, about 2 minutes each size. Transfer to large bowl and repeat with remaining beef.

Step 2

Melt the remaining tbsp butter in the same pot over medium heat. Add onion and garlic and cook, stirring, 3-5 minutes, until the onions are translucent and the garlic is fragrant.

Step 3

Transfer the beef back to the pot with the sauteed onions and garlic. Add broth , then cover for 1 hour, until the beef is tender and shreds easily with a fork.

Step 4

Transfer half the beef (3 cups) from the pot, transfer to a container, and refrigerate to use for Meal 2.

Making the Stew

Step 5

Add the potatoes, carrots, wine, tomato paste, rosemary, thyme, bay leaves, salt, and pepper to the pot. Bring to a simmer, cover, and cook for 15 minutes, or until the potatoes are fork tender.

Step 6

Add the peas and lemon juice, bring back to a simmer, and cook 5 minutes more. Taste and season as needed.

Step 7

Serve warm garnished with parsley.