Beef Stew
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Well Plated · by Erin Clarke★ 5.0 (9)

Beef Stew

NUTRITION · PER SERVING150M COOK
CAL 34%·PRO 70%
CARBS 49G29% OF CAL
10G FIBER0G ADDED0G INTRINSIC27G OTHER13G TOTAL SUGAR
FAT 33G43% OF CAL
10G SAT23G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A traditional stew with tender beef, potatoes, and vegetables in a rich wine-based sauce. Homey and warming, perfect for fall and winter meals.

mainamericansoupbeefdairy free
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Nutrition & ingredients

Ingredients

serves 6
  • 2 pounds boneless chuck roast
  • 1/4 cup all-purpose flour
  • 2 teaspoons kosher salt (reduce to 1 teaspoon to start if not using reduced sodium broth)
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons canola oil (or grapeseed or another neutral cooking oil)
  • 4 garlic cloves (smashed and peeled)
  • 2 tablespoons red wine vinegar
  • 1 1/2 cups dry red wine (such as Cabernet Sauvignon, Pinot Noir or Cotes du Rhone)
  • 2 tablespoons tomato paste
  • 4 cups reduced sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon dried thyme
  • 2 bay leaves
  • 1 tablespoon honey
  • 2 yellow onions (1/2-inch diced)
  • 3 medium carrots (peeled and cut into diagonal 1-inch pieces)
  • 3 parsnips (peeled and cut into diagonal 1-inch pieces)
  • 2 stalks celery (cut into diagonal 1-inch pieces)
  • 2 russet potatoes* (peeled and cut into 1 1/2 inch cubes)
  • 1 cup frozen peas (no need to thaw)
  • Fresh parsley (for serving)
PREP
20M
SODIUM
1078MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.