Beef Stew

Oh-so-satisfying beef stew loaded with flavor!! Protein packed, veggies and potatoes!

RECIPE:

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

1/2 teaspoon salt, divided

6 tablespoons all-purpose flour, divided

1/2 teaspoon smoked paprika

3 tablespoons tomato paste

2 teaspoons herbes de Provence

2 garlic cloves, minced

2 cups dry red wine

2 cups beef broth

1-1/2 teaspoons minced fresh rosemary, divided

2 bay leaves

3 cups cubed peeled potatoes

3 cups coarsely chopped onions (about 2 large)

2 cups sliced carrots

2 tablespoons cold water

2 tablespoons balsamic or red wine vinegar

1 cup fresh or frozen peas

Additional fresh rosemary, optional

1. In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat.

2. In a Dutch oven, brown beef over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours.

3. Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer.

4. Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.

6 Servings:

8 points

289 calories

4g fat

21g carbs

26g protein

Original Recipe: https://www.tasteofhome.com/recipes/the-best-beef-stew/print/

YouTube Video: https://youtu.be/CP8dyYYrC8s