This Hearty Stew Is Mountain-Moving Delicious!
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If you happen to have homemade beef broth, it’s going to give you spectacular results! But don’t worry – store bought will make this tasty, too.
You could try this recipe with different veggies; use only potatoes instead of using half sweet potatoes, or you could even try adding rutabaga! It is one of my favorite root vegetables and with the slightly sweet flavor will complement the beef. I always add a couple of cloves of garlic, too – my whole family loves it!
Ingredients
1 onion, chopped
1 lb top round steak, cut into 1-inch chunks
2 1/2 cups low fat, low sodium beef broth
2 medium potatoes, peeled and cut into 1-inch chunks
2 sweet potatoes (5″ long), peeled and cut into 1-inch chunks
1 lb baby carrots (or about 5 medium, peeled and cut to size of baby carrots)
2 celery stalks, diced
1/4 cup tomato paste
1/2 tsp ground black pepper
2 Tbsp Worcestershire sauce
1 bay leaf
1/4 cup red wine (optional)
Instructions:
Prep all vegetables and beef before starting.
Lightly coat a large pot with cooking spray, or brush with some vegetable oil. Place over medium high heat. Add onions and saute until tender, about 5 minutes.
Add beef chunks, and saute until browned on all sides, about 5 minutes.
Add beef broth, potato and sweet potato chunks, carrots, celery, tomato paste, black pepper and Worcestershire sauce and red wine. Stir until blended, then add bay leaf. Bring to a boil.
Reduce heat to low. Cover and simmer, stirring occasionally, until the meat is tender, about 1 1/2 hours. Remove bay leaf with a spoon and discard.
Spoon stew into bowls, dividing into 4 portions. Sprinkle with parsley if desired.
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Quick tip: Make a double batch – this stew only gets better after a day or two in the refrigerator!