Ingredientes para Ann's Shopping Trip Beef Stew
- 1 1/2 lbs beef stew meat
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 (8 ounce) package mushrooms, sliced
- Soft Breadcrumbs (not found in recipe)
- Tapioca (not found in recipe)
- 1 (10 ounce) package frozen green peas
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 green bell pepper, chopped
- 1 tsp salt (or to taste)
- Sugar (not found in recipe)
- 1 cup dry red wine (like Burgundy or Pinot Noir)
- 3 cloves minced garlic
- 2 tbsp all-purpose flour
- 4 cups beef broth
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1/4 tsp black pepper (or to taste)
- 2 medium red potatoes, cubed
- 1 tbsp cornstarch (optional, for thickening)
- 2 tbsp cold water (optional, for thickening)
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Cómo preparar Ann's Shopping Trip Beef Stew
- In a large (6-quart) oven-safe Dutch oven or casserole dish, spread 1.5 lbs of cubed beef stew meat.
- Add 1 large chopped onion, 2 carrots (chopped), 2 celery stalks (chopped), and 3 cloves minced garlic.
- Sprinkle 2 tbsp of all-purpose flour over the vegetables and beef, and stir to coat.
- Pour in 4 cups of beef broth, 1 cup of red wine (optional, can substitute with additional broth), 1 tbsp tomato paste, 1 tsp dried thyme, 1 tsp dried rosemary, 1 bay leaf, salt and pepper to taste.
- Cover and cook at 250°F (120°C) for 4-5 hours, or until the beef is incredibly tender. Stir gently after 3 hours.
- Remove the bay leaf before serving. If desired, thicken the stew by mixing 1 tbsp of cornstarch with 2 tbsp of cold water and stirring it into the stew during the last 15 minutes of cooking.
- Serve hot with crusty bread for dipping. This stew freezes well for future meals!
- For a slow cooker version: Follow steps 1-4, then cook on low for 8-10 hours or high for 4-6 hours.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
39g
Fat
55g
Carbs
8g
