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Beef stew

Beef stew

Prep:30minCook:4h

7.5 quart ceramic Dutch oven.

Updated at: Thu, 17 Aug 2023 05:35:09 GMT

Nutrition balance score

Good

Glycemic Index

45

Low

Glycemic Load

7

Low

Nutrition per serving

Calories270.9 kcal (14%)

Total Fat16.3 g (23%)

Carbs15.9 g (6%)

Sugars5.2 g (6%)

Protein15.5 g (31%)

Sodium1316.7 mg (66%)

Fiber2 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

¼ cupextra virgin olive oil

1 Tbspbalsamic vinegar

2 TbspCornstarch

2 tspgarlic powder

3beef bouillon cubes

8 oztomato sauce

4 cupsbeef stock

1Sweet yellow onion

Boomer, cubed or sliced

Top, cut into 1/3 inch chunks

Instructions

Step 1

Cut steak, onion, shallot and leek.

Step 2

Preheat the oven to 350. Heat olive oil in Dutch oven to medium heat on the stove top.

OvenPreheat

Step 3

Sear each side of the steak for about 1 minute, then move to plate. No more than 10 pieces at a time so you don't over crowd the Dutch oven.

Step 4

Set heat to low then add onion, leek, shallot and 1 tbsp of garlic powder (or minced garlic) and cook for 2 minutes while stirring.

Step 5

Add balsamic vinegar and cook for 1 minute while stirring to break up the black bits.

Step 6

Add tomato sauce and cook for 2-3 minutes while stirring.

Step 7

Stir in the steak and 3 cups of beef stock, then add in 3 beef bouillon cubes evenly spaced around the Dutch oven then move to the oven and cook for 2 hours.

Step 8

Cut potatoes and carrots, then set aside.

Step 9

Add in 1 or 2 tbsp of cornstarch to the remaining cup to beef stock, then set aside.

Step 10

Remove Dutch oven and stir, then add potatoes, carrots, and the cup of beef stock. Stir everything together and cook in the oven for an additional 1 1/2 hours.

Notes

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0 disliked

Tric Joseph· 2 years ago

For vegan stew just substitute the beef bouillon cubes with your choice of concentrated stock paste or vegan bouillon cubes. Substitute the beef with your choice of vegan meat, and the stock with your choice of vegan stock/broth. You can add mushrooms or other veggies, but if you add dried lentils then add 2 cups of broth for every cup of lentils. Add a little reduced sodium soy sauce if you want a browner color. You can also substitute 1 cup of broth for 1 cup of red wine (cooking) for a beefy taste (make sure the cooking wine is vegan though) Add a little agave syrup (or your choice of sweetener) for a sweeter taste.