SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

Print Print | Page | 3x5 | 4x6
Select a size and use your browser's print button to print the page.

Homestyle Beef and Vegetable Stew

Makes: 7  to 8  servings Prep 25 mins Bake 325°F2 hrs 30 mins
Homestyle Beef and Vegetable Stew

Ingredients

  • 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

Directions

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.

Nutrition Facts

  • Servings Per Recipe 7
  • cal.(kcal)380,
  • Fat, total(g)22,
  • chol.(mg)91,
  • sat. fat(g)8,
  • carb.(g)15,
  • fiber(g)4,
  • pro.(g)31,
  • sodium(mg)502,
  • Percent Daily Values are based on a 2,000 calorie diet