Ingredients
| Amount |
Ingredient |
| 2 pounds |
beef stew meat, cut into 1 1/2-inch cubes and patted dry |
| 2 tablespoons |
whole-wheat flour |
| |
kosher salt and freshly ground pepper to taste |
| 3 tablespoons |
olive oil, divided |
| 4 cups |
low-sodium vegetable broth |
| 1 medium |
onion, chopped |
| 2 medium |
tomatoes, diced |
| 1 tablespoon |
fresh thyme leaves, or 2 teaspoons dried |
| 6 |
carrots, peeled, halved lengthwise, cut into 1-inch pieces |
| 3 medium |
potatoes, peeled and cut into 1-inch cubes |
| 1/4 cup |
parsley leaves, minced |
Preparation
In large bowl, toss beef cubes with flour, salt and pepper. Warm 1 tablespoon oil in large, heavy saucepan. Add half of the meat in a single layer without crowding the pan. Brown on all sides, about 5 to 7 minutes. Remove beef and transfer to a bowl. Add 1/4 cup of the broth to pot and stir with a wooden spoon, scraping loose any browned bits on the bottom of the pan. Transfer cooking liquid to bowl with meat. Repeat cooking procedure with another 1 tablespoon oil and remaining meat. Add remaining 1 tablespoon oil to pot over medium-low heat. Add onion and cook 5 minutes, stirring occasionally. Return reserved beef and juices to the pan. Add remaining broth, tomatoes and thyme. If necessary, add water to cover. Increase heat and bring to a boil. Reduce heat to medium-low, cover and simmer 1 hour. Add carrots and potatoes to pan. Let simmer, covered, 45 minutes or until beef is very tender and vegetables are cooked through. Add water, if needed, to bring stew to desired consistency. Serve hot with biscuits and garnish with parsley.
Yield
4 servings
Nutritional Value Per Serving
Calories 592; Total Fat 31g; Cholesterol 141mg; Sodium 173mg; Total Carbohydrates 27g; Protein 50g
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