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Tender chunks of beef and hearty root vegetables simmered in a rich, savory broth. This classic comfort food is perfect for a chilly evening, slow-cooked to perfection for deep, satisfying flavor.
For 6 servings
Prepare and Season the Beef
Sear the Beef
Sauté Vegetables and Aromatics
Tender chunks of beef and hearty root vegetables simmered in a rich, savory broth. This classic comfort food is perfect for a chilly evening, slow-cooked to perfection for deep, satisfying flavor.
This american recipe takes 190 minutes to prepare and yields 6 servings. At 771.55 calories per serving with 43.56g of protein, it's a moderately challenging recipe perfect for dinner or supper.
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Build the Flavor Base
First Simmer
Add Potatoes and Final Simmer
Final Touches and Serving
Add a sprig of fresh rosemary along with the bay leaves for a more aromatic, woodsy flavor. Remove the sprig before serving.
Feel free to substitute other root vegetables like rutabaga or sweet potatoes. You can also add 8 oz of cremini mushrooms (halved) with the onions, or stir in a cup of frozen peas in the last 10 minutes of cooking.
For a different flavor profile, replace the red wine with a dark beer like a stout or porter. This will give the stew a richer, maltier taste.
Add 1/2 teaspoon of red pepper flakes along with the garlic to give the stew a gentle, warming heat.
Beef is a complete protein, providing all the essential amino acids your body needs for muscle repair, immune function, and building tissues.
This stew provides a significant amount of heme iron from the beef, which is more easily absorbed by the body than plant-based iron. Iron is crucial for creating red blood cells and preventing anemia.
The variety of root vegetables like carrots, parsnips, and onions supplies essential nutrients such as Vitamin A for vision, Vitamin C for immunity, and potassium for heart health.
The root vegetables and potatoes contribute dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps regulate blood sugar levels.
A 1.5-cup serving of this beef stew contains approximately 550-650 calories, depending on the leanness of the beef and specific ingredients used. It's a hearty, calorie-dense meal perfect for a cold day.
Yes, it can be a very healthy and balanced meal. It's packed with protein from the beef, fiber and vitamins from the vegetables, and complex carbohydrates from the potatoes. To make it healthier, use a lean cut of beef, trim any excess fat, and use low-sodium beef broth.
Absolutely! For a slow cooker, follow steps 1-4 on the stovetop, then transfer everything to the slow cooker. Cook on low for 7-8 hours or high for 4-5 hours. For an Instant Pot, use the 'Sauté' function for steps 1-4, then pressure cook on high for 35 minutes, followed by a 15-minute natural release before adding the potatoes and cooking for another 5 minutes on high pressure.
Beef chuck is the best choice. It has a good amount of fat and connective tissue (collagen) that breaks down during the long, slow cooking process, making the meat incredibly tender and flavorful. Brisket or bottom round are also good alternatives.
Yes, if you prefer not to use wine, you can simply replace it with an equal amount of extra beef broth. The wine adds a layer of acidic complexity, but the stew will still be delicious without it.
Store leftover stew in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.
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