Ingredients
- 1 1/2 teaspoon olive oil
- 1 1/2 pounds Beef stew meat
- 1 small rutabaga
- 4 parsnips, peeled and cut into large pieces
- 2 large Carrot; in chunks
- 1 large onion, 1/4 inch sliced
- 3 stalks celery cut into 1-inch pieces
- 1 28 oz. can diced tomatoes, undrained
- 1 can (15 oz) beef broth
- 8 ounces red wine
- 2 cloves garlic clove, minced
- 2 tablespoons tomato paste
- 1 bay leaf
- 1/2 teaspoon thyme leaves
- 1 pinch ground allspice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons flour
- 2 tablespoons butter (no substitutes), softened
- Servings: 8
- Tips
- I served this with mashed potatoes, sprinkled all over with fresh parsley. Excellent mid winter meal.
- Reviews
- 5 stars - This was so good, I'm pretty sure it would be excellent without even adding the beef!! - ME 1/6/2010
Preparation
Step 1
1. Heat oil in large pot till hot. Add cubed beef and cook until brown. Remove to a plate.
2. Add onion, carrot, mushrooms and bell pepper to pan; cook, stirring occasionally, until onion is lightly browned, about 5 minutes. Return beef and any juices to pan. Add tomatoes and next 8 ingredients (tomatoes through black pepper). Cover and bring to a simmer. Cook 2 hours or until beef is tender. Discard bay leaf.
3. Combine flour and butter in a small bowl. Mix with your fingers or a fork until mixture becomes a paste. Ladle about 1/2 cup pan juices into flour mixture. Whisk until very smooth. Add to pan. Stir well.
4. To serve, ladle into soup plates and sprinkle with parsley if using.
Nutrition Facts
Serving size: 1/8 of a recipe (17 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 389.8
Calories From Fat (23%) 88.18
% Daily Value
Total Fat 9.91g 15%
Saturated Fat 3.98g 20%
Cholesterol 79.93mg 27%
Sodium 550.45mg 23%
Potassium 1242.56mg 36%
Total Carbohydrates 37.6g 13%
Fiber 9.33g 37%
Sugar 12.61g
Protein 34.02g 68%