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Ingredients3 h 40 m servings 383 cals
Original recipe yields 8 servings
- Heat oven to 275 degrees F (135 degrees C). Heat a large heavy-duty soup pot or Dutch oven over medium-high heat. Toss beef cubes with oil and a generous sprinkling of salt and pepper in a medium bowl. Working in small batches to avoid overcrowding the pan, add beef cubes to hot pot; brown all sides, about 10 to 12 minutes per batch. Transfer to a clean bowl as meat browns. Add or drain oil in skillet to equal 2 tablespoons.
- Add onions and herbs to the pot; saute until onions are tender, about 5 minutes. Stir in flour, cook 2 minutes; followed by broth, wine, tomatoes and the beef cubes. Bring to a simmer. Cover pot and transfer to oven; slow-cook until meat is very tender, about 3 hours.
- Meanwhile, place celery, carrots, and potatoes in a steamer basket or a steamer rack set over a pan of 1 inch deep boiling water. Cover and steam until vegetables are tender, about 10 minutes. Stir vegetables into the stew at the 2 hour mark to blend flavors; add peas to stew 10 minutes before serving.
- This recipe is based on the recipe Christmas Eve Beef Stew submitted by Maridele Neikirk.
Per Serving: 383 calories; 19.9 g fat; 27.3 g carbohydrates; 17.9 g protein; 52 mg cholesterol; 195 mg sodium. Full nutrition
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