Steak Stew Recipe

Introduction

Ingredients

• 2 lbs. of beef chuck, cut into bite-sized pieces
• 2 tbsp. of olive oil
• 1 large onion, chopped
• 4 cloves of garlic, minced
• 2 cups of beef broth
• 1 cup of red wine
• 2 bay leaves
• 1 tsp. of dried thyme
• 1 tsp. of dried rosemary
• 1 tsp. of paprika
• 1 tsp. of salt
• 1/2 tsp. of black pepper
• 4 large carrots, peeled and chopped
• 3 stalks of celery, chopped
• 2 large potatoes, peeled and chopped
• 1/2 cup of frozen peas
• 2 tbsp. of cornstarch
• 2 tbsp. of water

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef and cook until browned on all sides, about 5-7 minutes. Remove the beef from the pot and set it aside on a plate.
2. Add the onion and garlic to the pot and cook until softened, about 3-4 minutes.
3. Add the beef broth, red wine, bay leaves, thyme, rosemary, paprika, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 1 hour.
4. Add the carrots, celery, and potatoes to the pot and let the stew simmer for an additional 30-45 minutes, or until the vegetables are tender.
5. Stir in the frozen peas and let the stew cook for an additional 5-10 minutes.
6. In a small bowl, whisk together the cornstarch and water. Add the mixture to the pot and stir until the stew thickens, about 2-3 minutes.
7. Remove the bay leaves from the stew and discard them.
8. Serve the steak stew hot with some crusty bread or over a bed of rice.

Nutrition

• Calories: 475
• Protein: 39g
• Fat: 21g
• Carbohydrates: 28g
• Fiber: 5g
• Sugar: 6g
• Sodium: 902mg

Conclusion