Winter Stew With Lean Beef Beans And Veggies Recipes

WINTER VEGETABLE-BEEF STEW

Winter Vegetable-Beef Stew image

Take the chill off a winter night with this homey, red wine-infused beef-and-veggie stew.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h15m

Yield 4

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 1/2 lb beef chuck roast, cut into 1-inch pieces
1 large onion, chopped
4 cloves garlic, finely chopped
1/4 cup Gold Medal™ all-purpose flour
1 cup Burgundy or dry red wine
3 cups Progresso™ beef-flavored broth (from 32-oz carton)
1 1/2 cups ready-to-eat baby-cut carrots
4 medium parsnips, peeled, cut into 1/2-inch pieces
1/2 lb small red potatoes, cut in half
2 dried bay leaves
6 sprigs fresh thyme
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

In 4-quart Dutch oven, heat 1 tablespoon of the oil over medium heat. Cook beef in oil 15 minutes, stirring occasionally, until browned. Remove beef to bowl; cover to keep warm.
In Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Cook onion and garlic in oil 5 minutes, stirring occasionally, until tender. Return beef to Dutch oven. Sprinkle with flour; cook and stir 1 minute. Add wine; cook 1 minute, scraping to loosen any browned bits from bottom of pan. Stir in broth, carrots, parsnips, potatoes, bay leaves, thyme, salt and pepper.
Heat to boiling; reduce heat. Cover; simmer about 40 minutes, stirring occasionally, until vegetables are tender. Remove bay leaves before serving.

Nutrition Facts : Calories 560, Carbohydrate 52 g, Fat 1, Fiber 11 g, Protein 44 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1150 mg

WINTER STEW WITH LEAN BEEF, BEANS, AND VEGGIES

Winter Stew With Lean Beef, Beans, and Veggies image

This beefy one-pot entree is loaded with heart-friendly ingredients-lean protein, veggies, and fiber-that fill you up. Plus, simmering this stew on your stove will fill your house with heart-warming smells on a cold winter's night. I found this recipe in Web MD magazine. I have not tried this recipe, but I'm posting it for safe keeping.

Provided by internetnut

Categories Lunch/Snacks

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

2 teaspoons canola oil, divided
1 cup frozen pearl onions
3 garlic cloves, minced
1 lb lean stewing beef, cut into bite size pieces
1 cup red wine (low sodium beef broth or water can be used)
15 ounces low sodium kidney beans, rinsed and drained
15 ounces low sodium black beans, rinsed and drained
15 ounces diced tomatoes, undrained
3 large carrots, cut into 1-inch pieces
3 celery ribs, cut into 1-inch pieces
2 cups low sodium beef broth
1 tablespoon tomato paste
1 teaspoon chili powder
1 teaspoon dried thyme
1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper
1/2 teaspoon salt
1 bay leaf

Steps:

Preheat oven to 325.
Heat 1 teaspoon oil over medium-high heat in a heavy-bottom Dutch oven coated with cooking spray.
Saute onions and garlic for 5-7 minutes or until browned. Remove from pan.
Add 1 teaspoon oil to pan; cook stew meat in pan without crowding for 6-8 minutes until browned; set aside meat.
Add wine to pan and bring to a boil, scraping any browned bits on bottom of pan.
Stir in remaining ingredients, including meat, and bring to a low boil. Cover and bake stew in the preheated oven for 1.5 hours or until beef is fork tender. Remove bay leaf before serving.

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