The Best Beef Stew
Ingredients
4 sprigs
flat-leaf parsley
4 sprigs
thyme
1 sprig
rosemary
2
fresh bay leaves
2 tablespoons
olive oil
3 pounds
beef chuck roast
1
large onion
5 cloves
garlic
7
medium carrots
3
large stalks celery
1/2 cup
dry red wine
2 tablespoons
all-purpose flour
4 cups
low-sodium chicken broth
1 1/2 pounds
small red potatoes
1 can
diced tomatoes
Kosher salt
Spices and Seasonings
Black pepper
Spices and Seasonings
Chopped parsley
Produce for serving
Instructions
1
Heat oil in a Dutch oven, brown beef in batches, then transfer to a plate.
2
Cook onion and garlic until tender. Add carrots and celery; cook until fragrant.
3
Stir in wine; scrape the pot. Add flour, coat vegetables.
4
Pour in broth, potatoes, tomatoes, and return beef to pot. Season and add herb bundle; simmer.
5
Cover and bake for 1.5 to 2 hours. Cool for 30 minutes, discard herb bundle, and serve.
Notes
Nutrition Facts
(per serving)
Calories:
407 calories
Servings:
8 servings
Carbohydrates:
29 g
Fat:
14 g
Fiber:
6 g
Protein:
42 g
Sugar:
7 g
Meal Effort
Preparation:
30 minutes
Cook:
2 hrs
Total:
2 hrs 30 mins