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Lightened Up Beef Stew  Total Time:  2 hours 30 minutes Prep: 25 minutes Cook: 2 hours Yield: 6 servings Ingredients 1 pound beef stew meat cut into 1-inch pieces 4 cloves garlic, minced 1 large onion, chopped 2 bay leaves 1 tablespoon dried oregano 1 tablespoon herbs de provence 1 teaspoon paprika 1/4 teaspoon allspice 1 teaspoon sugar 2 tablespoons tomato paste 1/2 cup red wine 1 32-ounce container beef broth 5 large carrots, chopped 5 small parsnips, chopped 6 ribs celery with leaves, chopped 10 ounces cremini mushrooms, chopped 3 medium russet potatoes, chopped salt and freshly ground black pepper Directions Heat the stew meat over medium-high heat in a Dutch oven or other large stock pot.  Season with salt and pepper and cook until the outsides brown.  Add the garlic, onions, and bay leaves and cook until onion begin to soften, about 5 minutes.  Add the oregano, herbs de provence, paprika, allspice, sugar, and tomato paste.  Add the red wine and allow it to reduce, about 7 minutes.  Add the beef broth, cover, reduce the heat to a simmer, and allow the beef to cook for 1 hour.  Add the carrots, parsnips, celery, and mushrooms.  Season with salt and pepper, cover, and cook another 1/2 hour.  Add the potatoes and allow them to cook until fork-tender, about 20 minutes.  Thicken the stew by transferring half of the potatoes to a large bowl and mashing to a puree with a potato masher.  Mix the potatoes back into the stew and allow it to simmer uncovered for another 7 minutes. Season to taste. Laddle into bowls and serve.

Lightened Up Beef Stew 


Total Time:  2 hours 30 minutes
Prep: 25 minutes
Cook: 2 hours

Yield: 6 servings

Ingredients
1 pound beef stew meat cut into 1-inch pieces
4 cloves garlic, minced
1 large onion, chopped
2 bay leaves
1 tablespoon dried oregano
1 tablespoon herbs de provence
1 teaspoon paprika
1/4 teaspoon allspice
1 teaspoon sugar
2 tablespoons tomato paste
1/2 cup red wine
1 32-ounce container beef broth
5 large carrots, chopped
5 small parsnips, chopped
6 ribs celery with leaves, chopped
10 ounces cremini mushrooms, chopped
3 medium russet potatoes, chopped
salt and freshly ground black pepper
Directions

Heat the stew meat over medium-high heat in a Dutch oven or other large stock pot.  Season with salt and pepper and cook until the outsides brown.  Add the garlic, onions, and bay leaves and cook until onion begin to soften, about 5 minutes.  Add the oregano, herbs de provence, paprika, allspice, sugar, and tomato paste.  Add the red wine and allow it to reduce, about 7 minutes.  Add the beef broth, cover, reduce the heat to a simmer, and allow the beef to cook for 1 hour.  Add the carrots, parsnips, celery, and mushrooms.  Season with salt and pepper, cover, and cook another 1/2 hour.  Add the potatoes and allow them to cook until fork-tender, about 20 minutes.  Thicken the stew by transferring half of the potatoes to a large bowl and mashing to a puree with a potato masher.  Mix the potatoes back into the stew and allow it to simmer uncovered for another 7 minutes. Season to taste. Laddle into bowls and serve.

4 notes

  1. limeflavored posted this