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Rated by 7 visitors
This recipe is...
rich in veggies
lower in carbs
3 pounds beef stew meat, (top round) cut into 2-inch cubes
salt to taste
freshly ground black pepper
flour for dredging
2 tablespoons olive oil
1 large yellow onion, diced
4 cloves garlic, minced
2 sprigs thyme
1 bay leaf
12 ounces beer, ale or lager
1 tablespoon Worcestershire sauce
2 cups diced, canned tomatoes, with their juices
4 cups low-sodium beef broth
4 large carrots, peeled and cut into 1/2-inch pieces
2 large russet potatoes, peeled and cut into 1/2-inch pieces
1 cup frozen peas
2 tablespoons chopped fresh parsley
1. Season the beef with salt and pepper. Dredge it in flour and shake off the excess.
2. Heat the olive oil in a heavy soup pot or Dutch oven over medium-high heat. Sear the meat on all sides. Adjust the heat so that the meat browns well, but does not burn.
3. Add the onions, garlic, thyme and bay leaf and cook 2 minutes more. Add the beer. Stir with a wooden spoon to release any caramelized bits that may be stuck to the bottom of the pan and cook until the beer is almost completely evaporated.
4. Add the Worcestershire sauce, the tomatoes with their juices and the beef broth and bring to a boil. Adjust the heat so that the stew simmers. Cook until the meat is tender, about 1 hour.
5. Add the carrots and potatoes and cook until the vegetables are completely tender, about 15 minutes more. Add the peas and continue cooking until they are warmed through, about 5 minutes.
6. Adjust the seasonings with salt and pepper, remove the thyme sprigs and bay leaf and serve in a deep tureen garnished with parsley.
Serving Size: 1 bowl
Number of Servings: 8
|Fat||11 g||Fiber||5 g|
|Protein||42 g||Saturated Fat||3 g|
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