Homestyle Beef and Vegetable Stew
Beef bottom round roast is perfect for braising slowly. Like the best winter stews, this one is filled with hearty root vegetables. Serve it for dinner with a whole grain bread.
- 1 tablespoon coarsely chopped garlic
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 1/2 pounds beef bottom round roast, cut into 1-inch cubes
- 6 teaspoons olive or vegetable oil, divided
- 2 cups chopped onions
- 1 celery rib, chopped
- 1/3 cup red wine
- 1 bay leaf
- 1/4 teaspoon ground cinnamon
- 1 14 1/2ounce can diced tomatoes in juice
- 1 pound carrots, diced
- 2 medium turnips (about 12 ounces total), peeled and diced
1. Heat oven to 325 degrees F.
2. Chop garlic again with salt. Press with side of knife to form a paste; mix in pepper. Rub paste onto beef in a large bowl.
3. Heat 2 teaspoons of the oil in Dutch oven over medium-high heat. Add half the beef and cook 3 to 4 minutes, until browned on all sides. Transfer to another bowl. Repeat with remaining beef and 2 teaspoons more oil.
4. Add onions, celery and remaining 2 teaspoons oil to Dutch oven; cook 3 to 4 minutes, just until vegetables start to brown. Add wine, bay leaf and cinnamon and bring to a boil; boil 1 minute. Add beef and remaining ingredients. Bring mixture to a boil; cover and bake 2-1/2 to 2-3/4 hours, until beef is tender. Divide stew into 6 to 8 shallow serving bowls. Makes 7 to 8 servings.
- Servings Per Recipe 7
- Fat, total(g)22,
- sat. fat(g)8,
- Percent Daily Values are based on a 2,000 calorie diet