Beef and Vegetable Stew

Ingredients

• 1 tsp ground dried thymeNutrition
• 1 tbsp vegetable oilNutrition
• 2 cans beef brothNutrition
• 4 large carrots, shaved and cut into chunksNutrition
• 2 cloves garlic, peeled and mincedNutrition
• 3/4 lb mushrooms, quarteredNutrition
• 1 medium onion, peeled and coarsely choppedNutrition
• 1/4 cup tomato pasteNutrition
• 24 fl oz dry red wineNutrition
• 1 cup all purpose flourNutrition
• 1 lb lean beef round, bonelessNutrition
• 1/2 lb baby red potatoes, quarteredNutrition
• 1 lb parsnips, peeled and cut into chunksNutrition
• 1 lb turnips, peeled and quarteredNutrition

Directions

1. 1Trim the beef of all visible fat and cut into 1" cubes. Place the beef in a large bowl. Sprinkle the beef with the flour, turning to coat.
2. 2Warm the oil in a large non-stick pot over medium-high heat.
3. 3Working in batches, add the beef and cook, turning consistently for 3 to 5 minutes, until lightly browned. Remove with a slotted spoon and place in a bowl. Pat with paper towels to remove excess fat.
4. 4Add the onion and garlic to the pot. Cook, stirring frequently, for 6 to 7 minutes, or until the onion is tender.
5. 5Stir in the wine, beef broth, tomato paste, and thyme. Using a wooden spoon, scrape up any browned bits from the bottom of the pot. Bring to a boil.
6. 6Return the beef to the pot. Partially cover and simmer for 1 hour, or until the beef is tender.
7. 7Add the turnips, potatoes, carrots, and parsnips and simmer for 30 minutes. Add the mushrooms and simmer for 20 minutes. Season to taste.

Nutrition per serving

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