Fold Here

Wintertime Beef Stew

Servings: 8-10 servings



  • 2 pounds boneless chuck roast, cut into 1-inch pieces
  • 2 tablespoons all-purpose flour
  • 2 teaspoons steak seasoning
  • 2 tablespoons olive oil, divided
  • 1 large onion, chopped
  • 2 celery ribs, chopped
  • 8-10 baby carrots
  • 2 garlic cloves, minced
  • 1 can (14.5 oz) can diced tomatoes, undrained
  • 1 cup dry red wine or reduced-sodium beef broth
  • 2 bay leaves
  • 1 (15 oz) can Glory Foods Great Northern Beans; drained
  • 1 (15 oz) can Glory Foods Red Beans; drained
  • 1 (15 oz) can Margaret Holmes Rutabagas; drained
  • 1 (27 oz) can Glory Foods Green Beans with Potatoes; drained
  • 2 teaspoons fresh lemon juice
  • freshly chopped parsley


Directions:

  1. Heat oven to 350 degrees F.
  2. Toss beef with flour and steak seasoning.
  3. In an ovenproof Dutch oven, heat 1 tablespoon oil over medium heat.
  4. Brown beef in batches; remove with a slotted spoon.
  5. In the same pan, heat remaining oil over medium heat. Add onion, celery, baby carrots; cook until onion is tender.
  6. Stir in garlic and cook 1 minute longer before adding tomatoes, wine or broth, bay leaves and beef; bring to a gentle boil.
  7. Bake, covered, 1-1/2 hours, stirring occasionally.
  8. Stir in great Northern beans, red beans and rutabagas; bake, covered, 20 minutes longer or until beef and vegetables are tender.
  9. Add green beans with potatoes and lemon juice 5 minutes before stew is removed from oven.
  10. Before serving, sprinkle with parsley, if desired.

Yield: 8-10 servings
Prep time: 30 minutes
Bake time: 1 hour; 50 minutes
Recipe by: Michaela Rosenthal



Notes: