Beef & vegetable stew
5
Points®
Total Time
2 hr 9 min
Prep
14 min
Cook
1 hr 55 min
Serves
4
Difficulty
Easy
Braising transforms inexpensive, tougher cuts of meat into fall-off-the-bone tender deliciousness. Braises are even better when prepared a day in advance, which allows the flavors to really come together. If making ahead, store the meat in the sauce to keep it moist. If you’re accustomed to using beef chuck in stews, consider lean top round steak as a healthier alternative. It’s quite juicy, with great beefy flavor and texture that stands up well to braising, so you’ll love the result. Make a double or triple batch of this and freeze in containers for a future meal or two.
Ingredients
Uncooked lean beef round
16 oz, top, trimmed of all visible fat and cubed
Carrots
2 medium, cut into chunks
Celery
2 rib(s), medium, chopped
Frozen pearl onion
1 cup(s)
Uncooked parsnip
1 medium, peeled and cut into chunks
Canned beef broth
1½ cup(s), low sodium
Canned crushed tomatoes
1 cup(s)
Rosemary
1 tsp, fresh, minced
Fresh thyme
1 tsp, fresh, minced
Table salt
½ tsp
Black pepper
¼ tsp, freshly ground
Frozen green peas
5 oz