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Winter Vegetable-Beef Stew
Winter Vegetable-Beef Stew
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Prep Time:
35 minutes
Total Time:
1 hour 15 minutes
Warm up winter nights with cozy red wine beef stew.
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
Instructions:
  • In a 4-quart Dutch oven, warm 1 tablespoon of oil over medium heat. Sear the beef in the oil for 15 minutes, stirring occasionally, until nicely browned. Transfer the beef to a bowl and cover to keep warm.
  • In a Dutch oven, heat the remaining tablespoon of oil over medium-high heat. Sauté the onion and garlic for 5 minutes until tender. Add back the beef. Sprinkle with flour and cook for 1 minute. Pour in wine and cook for another minute to deglaze the pan. Add broth, carrots, parsnips, potatoes, bay leaves, thyme, salt, and pepper.
  • Bring the mixture to a boil, then lower the heat to simmer. Cover and cook for about 40 minutes, stirring occasionally, until the vegetables are tender. Don't forget to remove the bay leaves before serving.

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