Beef & Vegetable Stew
6
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
Carrots
2 medium
Celery
2 rib(s), medium
Frozen pearl onion(s)
1 cup(s)
Uncooked parsnip(s)
1 medium
Canned beef broth
1.5 cup(s)
Canned crushed tomatoes
1 cup(s)
Rosemary
1 tsp
Fresh thyme
1 tsp
Table salt
0.5 tsp
Black pepper
0.25 tsp
Frozen green peas
5 oz
Instructions
1
Preheat the oven to 325°F. Heat a medium nonstick Dutch oven over medium-high heat. Add the beef and cook, stirring constantly, until browned, about 5 minutes. Stir in the carrots, celery, onions, and parsnip; cook, stirring occasionally, about 5 minutes. Stir in the broth, tomatoes, rosemary, thyme, salt, and pepper.
2
Cover the pot and transfer to the oven. Bake until the beef and vegetables are fork-tender, about 1 1⁄2 hours. Stir in the peas and bake until heated through, about 15 minutes longer.
3
Serving size: 1 1/2 cups.
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