Before approaching this recipe, also purchase some hearty, crusty bread. This thick, country beef stew will be counting on it.
Course: Main Dish
Prep Time: 30 minutes
Cook Time: 2.25 hours
Servings: 6 servings
3 tablespoons canola oil divided
1-1/2 pounds boneless beef chuck steak cut into 1-inch pieces
2 medium onions chopped
2 cloves garlic minced
2 14 1/2- ounce cans reduced-sodium beef broth
1/3 cup dry red wine or additional reduced-sodium beef broth
1 tablespoon fresh thyme minced, or 1 teaspoon dried
1 tablespoon Worcestershire sauce
1 teaspoon salt
3/4 teaspoon pepper
3 tablespoons cornstarch
3 tablespoons cold water
1-1/4 pounds sweet potatoes cut into 1-inch cubes, about 2 medium
1 pound baby portobello mushrooms halved
4 medium carrots cut into 1/2-inch slices
2 medium parsnips cut into 1/2-inch slices
1 medium turnip cut into 3/4-inch cubes
Preheat oven to 325°.
In an ovenproof Dutch oven, heat 2 tablespoons oil over medium-high heat.
Brown beef in batches.
Remove with a slotted spoon.
Add remaining oil to pan.
Add onions; cook and stir 2-3 minutes or until tender.
Add garlic; cook 1 minute longer.
Add broth and wine, stirring to remove browned bits from pan.
Stir in thyme, Worcestershire sauce, salt and pepper.
Return beef to pan; bring to a boil.
Bake, covered, 1-1/4 hours.
In a small bowl, mix cornstarch and cold water until smooth; gradually stir into stew.
Add sweet potatoes, mushrooms, carrots, parsnips and turnip to pan.
Bake, covered, 45-60 minutes longer or until beef and vegetables are tender.
If desired, strain cooking juices; skim fat.
Return cooking juices to Dutch oven.
RECIPE NOTES: Nutrition Facts 1-1/4 cup serving: 354 calories, 14g fat (4g saturated fat), 57mg cholesterol, 586mg sodium, 36g carbohydrate (14g sugars, 6g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 1 starch, 1 fat.