French-Style Beef Stew

Active Time: 1 Hour 15 MinsTotal Time3 Hours 15 Mins
Yield: Serves 8 (serving size: 1 1/2 cups)

Classic technique layers flavors for rich, robust broth, and a late veggie add-in preserves texture.

Ingredients

  • 1 tablespoon canola oil
  • 2 1/2 pounds boneless chuck roast, trimmed and cut into 1 1/2-inch pieces
  • 2 teaspoons black pepper
  • 1 1/2 teaspoons kosher salt
  • 3 1/2 cups sliced yellow onions (from 2 onions)
  • 1/2 pound carrots (about 4 carrots), peeled and cut into 2-inch pieces
  • 4large garlic cloves, smashed
  • 1(28-oz.) can unsalted whole plum tomatoes, undrained
  • 2 cups dry red wine
  • 2 cups lower-sodium beef broth
  • 1fresh thyme, tied with kitchen twine
  • 2bay leaves
  • Cooking spray
  • 1 pound cremini mushrooms, sliced
  • 10 ounces frozen pearl onions (about 1 3/4 cups), thawed
  • 2 tablespoons red wine vinegar

Nutritional Information

  • Calories 298
  • Fat 9g
  • Satfat 3g
  • Unsatfat 5g
  • Protein 25g
  • Carbohydrate 18g
  • Fiber 4g
  • Sugars 8g
  • Added sugars 0g
  • Sodium 562mg
  • Calcium 8% DV
  • Potassium 174% DV
  • Calories 298
  • Fat 9g
  • Satfat 3g
  • Unsatfat 5g
  • Protein 25g
  • Carbohydrate 18g
  • Fiber 4g
  • Sugars 8g
  • Added sugars 0g
  • Sodium 562mg
  • Calcium 8% DV
  • Potassium 174% DV

How to Make It

Step 1

Preheat oven to 275°F. Heat oil in a large Dutch oven over high. Sprinkle beef with pepper and salt. Add beef to Dutch oven in batches, and cook, stirring often, until browned on all sides, 8 to 10 minutes. Transfer browned beef to a plate. Set aside.

Step 2

Reduce heat to medium-high. Add sliced onions and carrots to pan. Cook, stirring occasionally and scraping browned bits from bottom of pan, until onions begin to brown, about 10 minutes. Add garlic; cook, stirring often, until fragrant, about 1 minute. Add tomatoes; use a wooden spoon to break them into chunks. Stir in wine, broth, thyme, bay leaves, and beef. Bring to a boil.

Step 3

Cover pan. Transfer to oven, and bake at 275°F until beef is tender, about 2 hours.

Step 4

Meanwhile, spray a large nonstick skillet with cooking spray. Add mushrooms in 2 batches; cook over medium-high, stirring often, until browned, about 5 minutes. Stir mushrooms, pearl onions, and vinegar into beef mixture. Cook, uncovered, over medium-low, stirring occasionally, until pearl onions are tender, about 15 minutes. Remove from heat.

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