Anson’s American Treasures: My close friend, who loves to cook, turns his home into a dining experience once a month. He made a beef stew last year that was to die for. Bob and Mona reviewed the recipe, did their magic again, and created the masterpiece below! By increasing the volume of hearty vegetables and slightly reducing the beef, they made it possible to truly eat what you love, and more of it! So good!
Beef Stew
Prep time
Cook time
Total time
Author: The Perfect Portion
Recipe type: Casseroles & One-Pot Meals
Makes: 8 Lunch or 6 Dinner portions
Ingredients
- 1 tablespoon canola oil
- 1 tablespoon butter
- 2 pounds beef stew meat, trimmed of excess fat
- Salt and pepper
- 1 cup chopped onions
- 8 ounces mushrooms, quartered
- 5 cups beef broth
- 1 cup dry red wine (see tip)
- 2 tablespoons tomato paste
- 4 sprigs fresh thyme
- ½ teaspoon garlic powder
- 1 pound Red Bliss potatoes, chopped
- 1 ½ cups sliced carrots
- 3 tablespoons all-purpose flour
- 2 medium tomatoes, chopped
Directions
- Heat the oil and butter in a stockpot over medium-high heat.
- Generously season the stew meat with the salt and pepper. Add the seasoned meat to the pot, and brown well.
- Add the onions and mushrooms to the pot, and sauté until onions are translucent, about 5 minutes.
- Add the beef broth, red wine, tomato paste, thyme, garlic powder, and ½ teaspoon each of salt and pepper to the pot, and bring to a boil. Reduce heat to low, cover, and let simmer for 1 hour.
- Add the potatoes and carrots to the stew, cover, and let simmer for 45 additional minutes, or until both meat and vegetables are tender.
- Raise heat to medium. Ladle ¼ cup of the broth into a bowl, and let cool for 1 minute. Whisk the flour into the broth, and then stir into the pot of stew.
- Add the chopped tomatoes to the stew, and let simmer for 5 minutes before serving.
HELPFUL TIP: An additional cup of beef broth, 2 teaspoons of red wine vinegar, and 2 teaspoons of sugar can be substituted in place of the red wine.
Serving size: ½ cup Calories: 100
