There’s nothing quite like a piping hot bowl of beef stew, especially if you’re enjoying it in the company of beloved family or friends over the course of a weekend. No matter how many ingredients are present, its biggest ingredient always seems to be comfort.
This recipe delvers this most crucial element in spades. Loaded with beef and an abundance of veggies, this dish naturally exudes warmth and heartiness like a good bowl of stew should. It’s the kind of dish you’ll want to make whenever you have relatives or friends over for a long, leisurely Sunday.
Calories: 287 Fat: 13 g, Cholesterol: 84 mg, Sodium: 332 mg, Carbohydrate: 15 g, Sugar: 7 g, Fiber: 4 g, Protein: 28 g
- 1 boneless beef chuck roast, cut into 1-inch cubes
- 1 14 ½ oz. can diced tomatoes, undrained
- 2 celery ribs, chopped
- ½ pound fresh mushrooms, sliced
- 2 medium onion, sliced
- 4 medium carrots, sliced
- 1 cup Burgundy wine
- 1 tablespoon minced fresh thyme
- ½ ground mustard
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 tablespoons all-purpose flour
- 1 cup water
- Combine the beef chuck roast, the tomatoes, the celery ribs, the mushrooms, the onions, the carrots, the wine, the thyme, the mustard, the salt, and the pepper in an ovenproof Dutch oven. Combine the water and the flour until smooth. Gradually stir into the stew. Cover and bake at 325 degrees Fahrenheit for 3 hours or until the meat and the veggies are tender, stirring every 30 minutes.
If you don’t want to use Burgundy wine, you can replace it with reduced-sodium beef broth.
If you don’t have minced fresh thyme available, you can use 1 teaspoon of dried thyme instead.