Ingredients
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3 pounds beef stew meat, cut into 1 inch cubes
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2 teaspoons salt, divided
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1 teaspoon ground black pepper, divided
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¼ cup all-purpose flour
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¼ cup butter
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1 tablespoon vegetable oil
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1 medium onion, chopped
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3 cups water
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1 (8 ounce) can whole peeled tomatoes
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2 tablespoons chopped parsley
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2 cloves garlic, minced
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2 cubes beef bouillon
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⅛ teaspoon dried thyme
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1 cup red wine
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6 medium potatoes, cubed
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6 medium carrots, chopped
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6 stalks celery, chopped
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2 cups pearl onions
Directions
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Season beef with 1 teaspoon salt and 1/2 teaspoon pepper.
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Place flour in a resealable bag. Add seasoned beef, seal the bag, and toss to coat.
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Heat butter and oil in a large skillet over medium-high heat. Add beef and onion; sauté until beef is browned on all sides, 5 to 7 minutes. Transfer beef and onion to a large stockpot.
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Add water, tomatoes, parsley, garlic, bouillon cubes, remaining 1 teaspoon salt, remaining 1/2 teaspoon pepper, and thyme to the stockpot. Pour in wine and stir to combine. Cover and simmer for 1 1/2 hours.
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Add potatoes, carrots, celery, and pearl onions; continue to simmer until potatoes are tender, about 1 hour.
Nutrition Facts (per serving)
285 | Calories |
12g | Fat |
23g | Carbs |
17g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 285 | |
% Daily Value * | |
Total Fat 12g | 16% |
Saturated Fat 5g | 27% |
Cholesterol 53mg | 18% |
Sodium 561mg | 24% |
Total Carbohydrate 23g | 8% |
Dietary Fiber 3g | 11% |
Total Sugars 4g | |
Protein 17g | 35% |
Vitamin C 20mg | 22% |
Calcium 44mg | 3% |
Iron 3mg | 15% |
Potassium 662mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.