Basic Beef Stew
Buy a larger piece of beef to whip up a big pot of stew that will last for months in your freezer. This cold-weather staple is great with a crusty piece of whole-wheat baguette for dipping!
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- 1 tbsp olive oil
- 2 lb eye of round roast beef, strings removed, trimmed of visible fat, sliced into 1/2-inch cubes
- 3 stalks celery, chopped
- 2 yellow onions, chopped
- 2 carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 2 Yukon gold potatoes, scrubbed well and chopped
- 4 cups low-sodium beef stock
- 3 cups jarred or boxed no salt added diced tomatoes
- 2 dried bay leaves
- In a large pot or Dutch oven, heat oil on medium-high. Working in batches, add beef and cook until browned, about 4 minutes per batch stirring occasionally; transfer cooked beef to a large metal bowl.
- To pot, add celery, onions, carrots, parsnips and potatoes. Cook, stirring often, on medium-high, until lightly browned, 3 to 4 minutes. Return beef to pot and add stock, tomatoes and their juices and bay leaves. Bring to a boil, then reduce heat to medium-low and simmer until beef and potatoes are tender, 45 minutes to 1 hour. Remove and discard bay leaf.
- Serving Size 1/12 of stew
- Calories 254
- Carbohydrate Content 19 g
- Cholesterol Content 37 mg
- Fat Content 9 g
- Fiber Content 4 g
- Protein Content 23 g
- Saturated Fat Content 4 g
- Sodium Content 220 mg
- Sugar Content 8 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g