Beef Stew

Net Carbs: 6.5 grams Fiber: 3.0 grams Protein: 23.5 grams Fat: 17.0 grams Calories: 338 Recipe Information: Makes: 6 servings Prep Time: 0:10:00 Marinate Time: 0:00:00 Cook Time: 2:45:00 Cool Time: 0:00:00

Beef Stew
Beef Stew

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    pounds stew beef, cut into 1 1/2 inch cubes

  • 1

    tablespoon herbes de Provence

  • 1

    teaspoon paprika

  • 2

    teaspoons salt

  • 1

    teaspoon freshly ground black pepper

  • 2

    tablespoons olive oil, divided

  • 2

    tablespoons butter

  • 1

    cup frozen pearl onions (onions do not need to be defrosted)

  • 2

    cloves garlic, pushed through a press

  • 2

    cups red wine (Merlot or Cabernet Sauvignon)

  • 1

    pound green beans, cut into 1 inch pieces

  • 1

    carrot, cut into 1 inch ribbons with a vegetable peeler

  • 2

    tablespoons ThickenThin Not Starch thickener)

Directions

Heat oven to 325F. Toss beef with herbs, paprika, salt and pepper. Heat half the oil in a Dutch oven over medium-high heat. Brown half the beef; transfer to a bowl. Repeat with remaining oil and beef. Set aside beef. Melt butter in Dutch oven. Add onions; cook 7 to 8 minutes until onions begin to brown. Add garlic during last 2 minutes of cooking time. Add reserved meat and accumulated juices, wine and 2 cups water. Bring to a boil. Cover Dutch oven and place in oven. Cook 2 hours, until beef is tender.Add green beans; cook 15 minutes more, just until beans are tender. Transfer Dutch oven to stove top over medium-high heat. Add carrot; cook 5 minutes. Stir in thickener; cook 2 minutes more, stirring, until sauce thickens.

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