Warm up with this hearty and healthy stew recipe.
Beef stew
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Ingredients
- 1/4 cup all-purpose flour
- 1 teaspoon dried basil, crushed
- 1 teaspoon dried thyme, crushed
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 pounds boneless tender steak (chuck, sirloin tip, rump roast, "stew meat"), cut in 1/2-inch pieces
- 4 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 1/4 teaspoon dried rosemary or 1 teaspoon fresh, snipped
- 6 cloves garlic, chopped
- 1 14-ounce can beef broth (fat-free, low sodium)
- 1 1/2 cups red Marsala cooking wine
- 5 medium carrots, cut into 1-inch chunks
- Fresh rosemary for garnish
Instructions
- In a 1 gallon plastic bag, combine flour, basil, thyme, garlic powder, salt and pepper. Shake to blend.
- Add meat a little at a time to bag and shake to coat.
- In a large iron skillet or Dutch oven, heat the oil. Add enough meat to cover the bottom, brown. Set aside on paper towels. Continue until all meat is browned.
- Drain oil and return all meat to skillet or Dutch oven. Add chopped onion, rosemary and fresh garlic. Stir and cook until onion is tender.
- Stir in broth and wine.
- Bring to a boil; then reduce heat. Simmer, covered for approximately 45 minutes, stirring occasionally.
- Stir in carrots. Bring to a boil again; reduce heat. Simmer, covered for about 30 minutes longer or until meat and carrots are tender. (If stew is not as thick as you would like, stir in cornstarch (1/4 teaspoon at at time until satisfied).
