One-Pot Beef Stew - SLMag

Hands-down the BEST beef stew I've ever had - the mustard and vinegar add a little something extra to this delicious and easy stew

One-Pot Beef Stew - SLMag
Adapted from myrecipes.com
One-Pot Beef Stew - SLMag

PREP TIME

20

minutes

TOTAL TIME

85

minutes

SERVINGS

6

servings

PREP TIME

20

minutes

TOTAL TIME

85

minutes

SERVINGS

6

servings

Adapted from myrecipes.com

Ingredients

  • 1

    lb lean stew meat, cut into 3/4" chunks

  • 1

    teaspoon black pepper

  • 1 1/2

    teaspoons salt, divided

  • 1

    tablespoon canola oil

  • 3

    medium carrots (about 7 oz.), cut diagonally into 1 1/2-inch pieces

  • 1

    medium-size yellow onion, diced

  • 6

    garlic cloves, chopped

  • 1

    cup dry red wine

  • 2

    tablespoons all-purpose flour

  • 4

    cups beef broth

  • 12

    ounces baby new potatoes, cutting larger ones in half

  • 2

    tablespoons whole-grain mustard

  • 1

    tablespoon red wine vinegar

  • 1/4

    cup loosely packed fresh flat-leaf parsley leaves

Directions

Step 1 Sprinkle beef with pepper and 1 teaspoon salt. Heat oil in a Dutch oven over medium-high. Add beef to Dutch oven; cook, stirring occasionally, until brown on all sides, about 6 minutes. Transfer to a plate. Step 2 Add carrots and onions to Dutch oven; cook, stirring often, until carrots and onions start to soften, 4 to 6 minutes. Add garlic; cook, stirring occasionally, 1 minute. Add red wine; cook until liquid has almost evaporated, 10 to 12 minutes, stirring and scraping to loosen browned bits from bottom of Dutch oven. Step 3 Whisk together flour and 1/2 cup broth in a small bowl; add to Dutch oven. Stir in beef and remaining 1/2 teaspoon salt and 3 1/2 cups stock; bring to a boil. Reduce heat to medium-low; cover and simmer 45 minutes. Add potatoes; cover and cook until potatoes are tender, about 20 minutes. Stir in mustard and vinegar. Sprinkle each serving with about 1 tablespoon parsley.

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