A hearty dish, perfect for a cold, winter day.
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A hearty dish, perfect for a cold, winter day.
1½ pounds beef chuck roast, cut into 1½- to 2-inch pieces
1 teaspoon kosher salt, divided
½ teaspoon freshly ground pepper
1 tablespoon olive oil
1 medium carrot, finely chopped
1 celery stalk, finely chopped
1 small onion, finely chopped
1 garlic clove, finely chopped
2 tablespoons tomato paste
½ cup dry red wine
1 cup beef broth
1 bay leaf
1 cup baby carrots
1 pound baby potatoes
1 cup frozen peas
Chopped parsley, for garnish
Nutritional information per serving (1 cup): Calories 379 (21% from fat) • carb. 28g • pro. 41g fat 9g • sat. fat 3g • chol. 114mg • sod. 583mg calc. 63mg • fiber 6g
*If a thicker sauce is desired, strain the solids from the stew liquid, reserving both separately. Remove and discard bay leaf. Blend 1½ tablespoons softened butter and 1½ tablespoons flour to make a paste (beurre manié). Return liquid to pot and bring to a boil. Once liquid comes to a boil, whisk in the butter and flour mixture and simmer until liquid thickens. Pour over reserved meat and vegetables.