- Prep Time
- 15 mins
- Total Time
- 2 h 15 m
- Serves
- 6
Ingredients
- 2 tbsp
- vegetable oil, divided
- 30 mL
- 1 1/4 lbs
- stewing beef, cut into 3/4-in (2-cm) cubes
- 625 g
- 3/4 cup
- all-purpose flour
- 175 mL
- 1 tbsp
- tomato paste
- 15 mL
- 1/2 cup
- red wine
- 125 mL
- 1 box
- reduced sodium beef broth
- 900 mL
- 2 cups
- peeled, diced potatoes
- 500 mL
- 2 cups
- diced onions
- 500 mL
- 2 cups
- diced carrots
- 500 mL
- 1 cup
- diced celery
- 250 mL
- 1 tbsp
- chopped garlic
- 15 mL
- 1 cup
- frozen peas
- 250 mL
- 1 tbsp
- chopped thyme
- 15 mL
Directions
Step 1
In a large sauce pan on medium high heat, add 1 tsp (5 mL) of the vegetable oil and then add in the onions once hot and cook for 3-5 minutes or until soft. Add carrots, celery and garlic cook for 3-5 minutes longer, and then remove from pan.
Step 2
Place pan back on heat and add remaining oil, when hot add in the beef, stir to avoid sticking. When beef is lightly browned on all sides, reduce the heat to low and add in the flour. Combine and cook until flower turns light brown (approx. 2-3 min.) add tomato paste and cook for an additional 2 minutes.
Step 3
Increase heat to medium-high and add the wine, stir frequently to avoid lumps. As the mixture comes to a boil slowly add beef broth and return to a boil. Add potatoes, onion, carrot, celery and garlic and return to a boil. Reduce heat and simmer for 1 hr. 30 min. or until beef is tender and potatoes are cooked.
Step 4
Add peas and thyme return to a boil and serve with crusty bread.
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Nutrition Facts
- Nutrition Description:
- Per serving (1/6 of the recipe)
- Calories:
- 340
- Fat:
- 11 g
- Saturated Fat:
- 3 g
- Carbs:
- 34 g
- Fibre:
- 4 g
- Cholesterol:
- 50 mg
- Protein:
- 25 g
- Sodium:
- 600 mg
