Beef Stew with Winter Vegetables |
|
 |
Prep Time: 20 Minutes Cook Time: 130 Minutes |
Ready In: 150 Minutes Servings: 6 |
|
Cinnamon is the secert ingredient in this hearty beef stew. It is marinated overnight and cooked in the oven. Marinating time is not included in prep time. The recipe comes from Prevention magazine. Ingredients:
3/4 lb well-trimed beef, cut into 1 inch cubs |
1/2 cup dry red wine |
4 cloves garlic |
1/2 teaspoon dried thyme |
1/2 teaspoon ground cinnamon |
1/4 teaspoon black pepper |
3 cups beef broth or 3 cups vegetable broth |
3 medium onions, each cut into 6 wedges |
1 (28 ounce) can diced tomatoes |
1 medium butternut squash, peeled and cut into 1 inch pieces |
1 (6 ounce) bag baby spinach |
Directions:
1. In a resealable bag, Combine the beef, wine, garlic, thyme, cinnamon and pepper.
2. Seal and marinate in the refrigerator over night.
3. The next day, Preheat the oven to 325 degrees.
4. Pleace the meat mixture, broth, onions and tomatoes,with juice,in a dutch oven.
5. Place over high and bring to boil.
6. Cover, and PLACE IN OVEN.
7. Bake 1 hour.
8. Stir in squash, cover and bake for 1 1/2 hours.
9. Remove from oven, and stir in the spinach until it is wilted.
10. Serve.
|
|