Braised Beef and Vegetable Stew

This Braised Beef and Vegetable Stew is a take on a hearty classic. Braising allows the beef and vegetables to reach the perfect tenderness while the tomatoes, red wine and Worcestershire give the dish just the right amount of acidity.

Yield: 8 servings; 1 cup (250 mL) each

Ingredients

• 2 pounds lean stew beef or bison 1 kg
• 2 medium onions, diced
• 3 cups chopped carrots, about 6 carrots total 750 mL
• 2 cups cubed rutabaga, about 1 x 2 inch (2.5 x 5 cm) cubes 500 mL
• 4 cloves garlic, minced
• 1 tablespoon canola oil 15 mL
• 1 teaspoon dried thyme leaves 5 mL
• 1/2 teaspoon cracked black pepper 2 mL
• 1/2 teaspoon dried tarragon leaves 2 mL
• 1 teaspoon dried summer savory* 5 mL
• 1/4 cup whole-wheat flour 60 mL
• 1 (10 ounce or 284 mL) can low-sodium beef broth, undiluted
• 1 cup canned crushed tomatoes 250 mL
• 1 cup red wine, merlot or Burgundy wine 250 mL
• 1/2 cup water 125 mL
• 1 tablespoon Worcestershire sauce 15 mL
• 2 stems fresh rosemary

Instructions

1. Heat oven to 350 degrees F (180 degrees C).
2. In large, 14 cup (3.5 L) Dutch oven, place beef, onions, carrots, rutabaga and garlic. Drizzle with canola oil and toss to coat.
3. Sprinkle with thyme, pepper, tarragon, summer savory and flour. Toss to coat.
4. Add beef broth, tomatoes, red wine, water and Worcestershire. Place rosemary stems on top.
5. Cover and cook for 2 1/2 to 3 hours.
6. Remove from oven. Remove rosemary, stir and serve.
7. Store leftovers in refrigerator for up to three days.

Notes

* Herb similar to sage.

Nutrition

Per serving: Calories 280 Total Fat 9g Saturated Fat 3g Cholesterol 70mg Carbohydrates 17g Fiber 4g Protein 27g Sodium 190mg

Attribution

Recipe and photo used with permission from: CanolaInfo

By Marilyn Smith, cookbook author, Toronto