Beef Stew (with broccoli)

By smleonard

Ingredients

• 1 medium onion, quartered
• 2 medium carrots, cut into large chunks
• 2 stalks celery, cut into large chunks
• 3 pounds boneless beef stew meat, cut into 1-inch cubes
• 1/3 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• Nonstick cooking spray
• 1 tablespoon olive oil
• 3 cups reduced-fat low-sodium beef broth
• 1 (15-ounce) can chopped tomatoes, with their juice
• 1 large potato, any kind, peeled and cut into 1/2-inch cubes
• 1/2 cup broccoli puree

Details

Servings 8

Preparation

Step 1

1. Toss the onion, carrots, celery, and garlic into the food processor and process until finely chopped, set aside.

2. In a large zip-lock bag or bowl, toss the beef with the flour, salt and pepper until evenly coated

3. Coat a large nonstick skillet with cooking spray and set it over a medium-hih heat. When the pan is hot, add the oil, then add half of the beef and brown it on all sides for 3 to 4 minutes. Transfer to a large pot. Cook the rest of the beef the same way and add it to the pot.

4. Add the chopped onion, carrot, celery and garlic to the skillet, reduce the heat to medium, and cook for 6 to 7 minutes, or until the vegetables begin to soften. Add them to the pot.

5. Add the beef broth, tomatoes, and their juice, and broccoli puree, cover, and bring to a boil, then reduce the heat and simmer 4 hours. Add the potatoes and cook until the meat is very tender and begins to fall apart. 4 1/2 to 5 hours total.