I was in the mood for some variation of a beef stew, and this totally fit the bill. It was easy, filling and with four servings at 292 calories and 6.5 grams of fat, very healthy. I served it with herb and cheddar beer bread muffins. I’ll definitely be passing it along to Souper Sunday at Kahakai Kitchen.
- 3/4 to 1 pound your choice beef roast, cut int 1″ cubes
- 1 tablespoon olive oil
- 3 medium potatoes, skin on (something thin skinned like Yukon golds or red potatoes), diced
- 1 cup sliced carrots
- 1 medium onion, diced
- 1 tablespoon minced garlic
- 1/2 cup frozen peas
- 1 cup diced celery
- 4 oz. sliced mushrooms
- 1 cup dry red wine (I used a cabernet sauvignon)
- 1 quart beef broth
- In a paper bag, dump a little flour (half a cup?) and add your beef. Shake to coat.
- Heat the oil in a skillet over medium high heat.
- Add the beef cubes, shaking excess flour off and allow to brown. You’re going for a nice little caramelization.
- Meanwhile, toss the potatoes, carrots, celery, peas, wine, broth and garlic in the crock.
- Add the browned beef.
- If you think it needs it, add some more water, but not a whole lot as the veggies will sweat some out.
- Cook on low for 7 hours.
- Add the mushrooms and allow to cook another 20-30 minutes.
This recipe on Tasty Planner.