Print Recipe
Beef Stew with Red Potatoes
  1. In an 8 qt. sauce pan or pot over medium-high heat, heat 1 ½ teaspoons of the oil. Add half the beef and cook, turning occasionally, until browned on all sides, about 5 minutes. Transfer to a plate. Heat another 1 ½ teaspoons oil and brown remaining beef cubes. Add to already browned beef. Add remaining 1 tablespoon oil to pan and stir in the onion, celery, carrots, garlic, parsnip, mushrooms and thyme. Cook, stirring occasionally, until vegetables start to soften, about 6 to 7 minutes.
  2. Meanwhile, scrub potatoes with vegetable brush under cold running water. Cut each into 8 pieces. Add potatoes, beef and any accumulated juices, broth, wine and tomato paste to the pot. Bring to a boil; reduce heat to medium-low, cover and simmer until the beef and vegetables are tender, about 1 hour 35 minutes. Stir in salt and pepper.
Recipe Notes

Nutritional Analysis per serving:  310 calories, 30 g protein, 26 grams carbohydrates, 9 g fat, 2 g saturated fat (25% of calories from fat), 50 mg cholesterol, 4 g fiber, 528 mg sodium.

Share this Recipe
Share This