Ingredients for Beef Stew With Winter Vegetables
- 2 lbs beef stew meat
- 1 cup dry red wine
- 4 cloves minced garlic
- 1 tbsp fresh thyme leaves
- 1 tsp ground cinnamon
- 1/2 tsp black pepper
- 4 cups beef broth
- 1 large onion, chopped
- 28 oz canned crushed tomatoes
- 1 medium butternut squash, peeled, seeded, and cubed
- 5 oz fresh spinach
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How to Make Beef Stew With Winter Vegetables
- In a resealable bag, combine 2 lbs beef stew meat, 1 cup red wine, 4 cloves minced garlic, 1 tbsp fresh thyme leaves, 1 tsp ground cinnamon, and 1/2 tsp black pepper.
- Seal the bag tightly and marinate in the refrigerator overnight.
- Preheat oven to 325°F (160°C).
- In a Dutch oven, combine the marinated beef mixture, 4 cups beef broth, 1 large onion (chopped), and 28 oz canned crushed tomatoes (with their juice).
- Bring to a boil over high heat on the stovetop.
- Cover the Dutch oven, transfer it to the preheated oven, and bake for 1 hour.
- Stir in 1 medium butternut squash, peeled, seeded, and cubed. Cover and bake for another 1 1/2 hours, or until the beef is very tender and the squash is cooked through.
- Remove from oven and stir in 5 oz fresh spinach until wilted.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
40g
Fat
84g
Carbs
11g
