Wintertime Braised Beef Stew |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This easy beef stew has a deep, rich taste. Since it's even better a day or two later, you may want to make a double batch. Ingredients:
2 tablespoons king arthur unbleached all-purpose flour |
2 teaspoons montreal steak seasoning |
2 pounds boneless beef sirloin steak, cut into 1-inch cubes |
2 tablespoons olive oil, divided |
1 large onion, chopped |
2 celery ribs, chopped |
2 medium parsnips, peeled and cut into 1-1/2-inch pieces |
2 medium carrots, peeled and cut into 1-1/2-inch pieces |
2 garlic cloves, minced |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 cup dry red wine or reduced-sodium beef broth |
2 tablespoons red currant jelly |
2 bay leaves |
2 fresh oregano sprigs |
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained |
Directions:
1. Preheat oven to 350°. In a large resealable plastic bag, combine flour and steak seasoning. Add beef, a few pieces at a time, and shake to coat. Heat 1 tablespoon oil in an ovenproof Dutch oven; brown beef in batches on all sides. Remove and keep warm.
2. In same pan, saute onion, celery, parsnips and carrots in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Add tomatoes, wine, jelly, bay leaves, oregano and beef; bring to a boil.
3. Cover and bake 1-1/2 hours. Stir in beans; cover and bake 30-40 minutes or until beef and vegetables are tender. Discard bay leaves and oregano. Yield: 8 servings (2 quarts).
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