Charlene's Recipe

Classic Beef Stew

Category: soup

Serves 8-10

4 lbs. bottom round, well trimmed and cut into 2-inch pieces
1 cup all-purpose flour
1/3 cup olive oil (plus more if needed)
2 large onions, diced (2 cups)
1 6-oz. can tomato paste
1 cup dry red wine
1 pound potatoes, cut into 2-inch pieces (about 4 cups)
1/2 lbs. baby carrots (about 2 cups)
2 cups beef broth
1 Tbsp. kosher salt
1 tsp. dried thyme leaves
1 bay leaf
1 cup frozen peas, thawed

Coat the beef in the flour. Heat a few tablespoons of the oil in a large skillet over medium-high heat. Brown the meat, a few pieces at a time, adding more oil as necessary. Transfer to a heavy casserole or a heavy, covered saucepan or Dutch oven.
Add the onions to the skillet and cook over medium heat until tender, about 10 minutes. Stir in the tomato paste and coat the onions; transfer to the casserole. Pour the wine into the skillet and scrape up any browned bits; add to the casserole. Stir in the broth, salt, thyme, and bay leaf.
Cook the casserole in a 325 F oven for 4 hours, or in the saucepan or Dutch oven on the stovetop over low heat for about 2 1/2 hours. In either case, stir occasionally and add up to 1 cup of additional beef broth if necessary. Add the potatoes and carrots during the last hour of cooking, and the peas just before serving.

Nutritional Facts:
Calcium: 54mg
Calories: 520 g
Carbohydrate: 31g
Cholesterol:127mg
Fat: 20g
Fiber: 4g
Iron: 6mg
Protein: 48mg
Sat Fat: 5g
Sodium: 1061mg