Low Points Beef stew

The stew can be customized with additional herbs and spices to suit personal tastes, making it a versatile and adaptable recipe.

Ingredients : 

1 ½ pounds Chuck Beef, trimmed and cut into 1 ½ inches cubes
½ Onion, Medium in size, chopped
2 cloves Garlic, minced
2 Carrots, cut into 1-inch cubes
½ pound Potatoes peeled and cut into 1-inch cubes
4 Celery sticks, cut into 1-inch cubes
2 ½ cup Beef Broth
1 cup Red Wine
2 tbsp Olive oil
2 tbsp All-purpose Flour
2 tbsp Tomato paste
1 tbsp Worcestershire sauce
1 sprig Rosemary
1 sprig Thyme
1 Bay leaf
1 tbsp cornstarch
1 tbsp water
 Salt and Pepper to taste

Methode: 

Step1. Season the Beef with about ½ Tsp of salt and pepper each.

Step2. In a Dutch oven, heat the oil until it smokes.

Step3. Add the beef cubes and onion. Cook until the beef is brown on each side.

Step4. Add garlic and tomato paste. Saute for a minute

Step5. Add flour and keep on stirring it. Let it cook until it starts to brown.

Step6. Gradually add beef broth and red wine while continuously mixing to avoid lumps of flour. Scrap off the bottom to incorporate the brown bites.

step7. Add the remaining ingredients to the Dutch oven except corn starch, water, salt, and pepper. Let it simmer on low heat for an hour to 1 ½ hour or until the beef is tender.

Step8. In a bowl, make a slurry by combining cornflour and water.

Step9. Gradually add the slurry to thicken the stew to the desired consistency. Or you can skip this part if your stew has already thickened.

Step10. Season with salt and pepper if required.

Beef stew

Yield: 6

Prep Time: 15 minutes

Cook Time: 1 hour

Additional Time: 1 minute

Total Time: 1 minute

Beef stew with carrots, peas, onions, and celery is more than just a dish. It’s a timeless comfort food that captures the essence of hearty, home-cooked nourishment. 

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Ingredients

• 1 ½ pounds Chuck Beef, trimmed and cut into 1 ½ inches cubes
• ½ Onion, Medium in size, chopped
• 2 cloves Garlic, minced
• 2 Carrots, cut into 1-inch cubes
• ½ pound Potatoes peeled and cut into 1-inch cubes
• 4 Celery sticks, cut into 1-inch cubes
• 2 ½ cup Beef Broth
• 1 cup Red Wine
• 2 tbsp Olive oil
• 2 tbsp All-purpose Flour
• 2 tbsp Tomato paste
• 1 tbsp Worcestershire sauce
• 1 sprig Rosemary
• 1 sprig Thyme
• 1 Bay leaf
• 1 tbsp cornstarch
• 1 tbsp water
• Salt and Pepper to taste

Instructions

1.Season the Beef with about ½ Tsp of salt and pepper each.
2.In a Dutch oven, heat the oil until it smokes.
3.Add the beef cubes and onion. Cook until the beef is brown on each side.
4.Add garlic and tomato paste. Saute for a minute.
5.Add flour and keep on stirring it. Let it cook until it starts to brown.
6.Gradually add beef broth and red wine while continuously mixing to avoid lumps of flour. Scrap off the bottom to incorporate the brown bites.
7.Add the remaining ingredients to the Dutch oven except corn starch, water, salt, and pepper. Let it simmer on low heat for an hour to 1 ½ hour or until the beef is tender.
8.In a bowl, make a slurry by combining cornflour and water.
9.Gradually add the slurry to thicken the stew to the desired consistency. Or you can skip this part if your stew has already thickened.
10.Season with salt and pepper if required
11.Serve hot.

Notes

Beef stew with carrots, peas, onions, and celery is more than just a dish. It’s a timeless comfort food that captures the essence of hearty, home-cooked nourishment. 

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 219Total Fat 7gSaturated Fat 2gUnsaturated Fat 6gCholesterol 27mgSodium 380mgCarbohydrates 20gFiber 2gSugar 3gProtein 12g