Savory Beef and Vegetable Stew

Stews are hearty, thick, filling, and perfect for a cold winter night, when the chill seeps into your bones and you just need to warm up. So I probably had no right making a beef strew in September, when the temperature is still above ninety degrees during the day.

Well, maybe a beef strew isn't quite seasonal, but it was still delicious. And apparently I'm on an orzo kick; the stew rested on a bed of orzo. Just a disclaimer: this totally could be done with rice.  Or could be served by itself...

Anyways, you're not here to read my crazy litany of existentialist thoughts...you want to see the recipe and the pictures.

Savory Beef and Vegetable Stew

Ingredients

• 4 tbsp. all-purpose flour
• 1 pound beef, cut for stew
• 1/2 pound small red potatoes, halved (I used "Enchanted Rose" Potatoes)
• 1 cup peeled red pearl onions
• 1 cup baby carrots
• 3 cups 99% Fat Free Beef Broth
• 1/2 cup chopped celery
• 1/2 tsp. dried thyme
• 1/2 tsp. garlic powder
• 2 tbsp. chopped parsley

1.  Place flour in in a large Ziploc bag, mixed with salt and pepper to season.  Add pieces of beef to the bag, and shake it to coat pieces of beef in flour mixture.  Shake off excess flour.  Set aside the remaining flour.

2.  Set a Dutch oven over medium heat and spray with non-stick cooking spray.  Add the beef; cook until browned (6-8 minutes), turning over occasionally. Once cooked, set aside on a plate.

3. Add pearl onions to the Dutch oven and cook over medium heat until softened (about 4 minutes).

4. Add carrots, potatoes, broth, garlic, and thyme. Bring to a rapid boil, covered. Lower heat; simmer while covered until vegetables are tender (about 15 minutes).  Add celery.

5.  Return the beef to the Dutch oven, including any juices that have accumulated in the dish.

6.  Remove 3 tablespoons of liquid to a small bowl. Add the remaining flour; whisk until smooth.  Add the mixture to the Dutch oven. Stir in parsley, too. Stir constantly until thickened.

And viola! That's it...you can pour it over orzo, rice...or just eat it plain!  This recipe is guaranteed to have everyone asking for seconds.

PointsPlus Value: 11 (without orzo, makes 4 servings)

And...it's served best with a glass of red wine.  My favorite is the Vitner's Red from the San Sebastian Winery.

Buon Appetit!

 Faith  | Hope |  Love
Danielle