Hearty Beef Stew
Nutrivore Score: 406
Ingredients
- 3 pounds beef stew meat (preferably chuck)
- 2 tablespoons tallow (or oil of choice)
- 2 medium onions (yellow), halved and sliced into ¼” semi-circles
- 3/4 pound carrots (about 2 large), roughly chopped into 1/2”-3/4” rounds
- 8 stalks celery roughly chopped into 1/2”-3/4” pieces
- 3/4 pound parsnip (about 2 large), roughly chopped into 1/2”-3/4” pieces
- 8 cloves garlic chopped
- 2 cups beef broth
- 2 cups red wine (dry)
- 3 ounces tomato paste (1/2 can)
- 1 bay leaf
- 2 tablespoons rosemary (freshly chopped)
- 1 1/2 tablespoons thyme (freshly chopped)
- salt to taste
Instructions
- Preheat oven to 300F.
- Heat 2 tablespoons of tallow over medium-high heat in a large oven-safe pot. Add half of the beef to the hot oil and stir frequently until browned. Remove from pot. Brown the other half of the beef. Remove it from the pot too.
- Add vegetables and garlic to the pot. Add an additional 1 tablespoon oil if needed (this will depend on how fatty your beef is).
- Stir relatively frequently and cook until vegetables are starting to get soft, about 10 minutes.
- Add the meat back to the pot. Add the rosemary, bay leaf and thyme to the pot. Add broth, wine, and tomato paste.
- Cook for 3 hours (or more).
- For a thicker stew, you can scoop out some of the vegetables and broth and puree with an immersion blender.
Nutrition
Nutrition Facts
Hearty Beef Stew
Amount per Serving
Calories
446
% Daily Value*
Fat
14
g
22
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
124
mg
41
%
Sodium
439
mg
19
%
Potassium
1628
mg
47
%
Carbohydrates
18
g
6
%
Fiber
5
g
21
%
Sugar
7
g
8
%
Protein
48
g
96
%
Vitamin A
12696
IU
254
%
Vitamin C
78
mg
95
%
Calcium
175
mg
18
%
Iron
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.