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Vegetable Beef Stew

Active Time: 25 minutes
Total Time: 2 hours 25 minutes • Serves: 8

1/4 cup Schnucks all-purpose flour
3/4 teaspoon salt, divided
3/4 teaspoon ground black pepper, divided
1 Certified Angus Beef® boneless chuck roast (about 2-1/2 pounds), fat trimmed, cut into 1-1/2-inch pieces
3 tablespoons Schnucks vegetable oil, divided
1 large onion, coarsely chopped (about 1-1/2 cups)
1 cup dry red wine
2 cans (14.5 ounces each) less-sodium beef broth (3-1/2 cups)
1 can (14.5 ounces) Schnucks diced tomatoes
3 large garlic cloves, minced (1 tablespoon)
1 bay leaf
4 medium carrots, coarsely chopped (about 2 cups)
4 medium celery ribs, coarsely chopped (about 2 cups)
3 medium Idaho russet or gold potatoes, unpeeled, cut into 1-inch pieces (about 3 cups)
2 tablespoons chopped fresh parsley leaves plus additional leaves for garnish (optional)
1 tablespoon chopped fresh thyme leaves
1 tablespoon Worcestershire sauce

1. In large bowl, combine flour and 1/2 teaspoon each salt and pepper; add beef and toss to coat. In large saucepot, heat 2 tablespoons oil over medium-high heat. In 2 batches, shaking off excess flour, add beef to saucepot, and cook 3 to 5 minutes or until beef is browned, stirring occasionally. With slotted spoon, transfer beef to large bowl.

2. Add remaining oil and onion to saucepot and cook 4 to 5 minutes or until onion is tender, stirring occasionally. Add wine and cook 1 minute, stirring with wooden spoon to loosen browned bits from bottom of saucepot. Add broth, tomatoes with their juice, garlic, bay leaf, remaining 1/4 teaspoon each salt and pepper, and beef with any drippings in bowl; heat to boiling. Reduce heat to medium-low and cook, covered, 45 minutes. Uncover and cook, 45 minutes longer, stirring occasionally.

3. Add carrots, celery, potatoes, parsley, thyme and Worcestershire and cook, uncovered, 30 minutes longer or until beef and vegetables are tender, stirring occasionally. Makes about 10 cups.

4. Remove and discard bay leaf. Ladle stew into bowls. Garnish with parsley, if desired.

Each serving: about 339 calories, 10 g total fat
(3 g saturated), 64 mg cholesterol, 613 mg sodium,
27 g carbohydrate, 4 g fiber, 5 g sugars, 27 g protein