Beef stew with rosemary

6 servings

Ingredients

Quantity Ingredient
1 cup Onion; finely chopped
1 large Garlic clove; minced
2 teaspoons Olive oil
2 cups Chicken broth, defatted divided
1 pounds Beef stew meat, lean, trim all fat; cut in bite-size pcs
1½ tablespoon White flour
½ cup Dry sherry or white wine
1 can (15 oz) tomato sauce
2 larges Carrots; peeled and sliced
2 larges Celery stalks; sliced
1½ cup Green beans, fresh, cut in 2\" pieces
1 pounds Boiling potatoes, peeled cut into 2\" cubes
1 teaspoon Dried rosemary leaves
¼ teaspoon Dried thyme leaves
1 large Bay leaf
1 teaspoon Granulated sugar
¼ teaspoon Salt, or to taste; optional
¼ teaspoon Black pepper
¼ cup Cold water
2 teaspoons Cornstarch

Directions

Recipe by: Skinny One-Pot Meals - ISBN 0-940625-75-X In a Dutch oven, combine onion, garlic, olive oil, and 3 Tbs broth.

Cook, stirring, over medium heat, about 5 to 6 mins or until onion is tender. If liquid begins to evaporate, add a bit more broth.

Meanwhile, preheat broiler. Adjust rack about 2 inches from heating element. In a shallow baking pan, sprinkle flour over meat. Stir to coat. Spread out pieces so they are separated from one another. Broil about 6 to 7 mins, turning once or twice, until meat is browned on all sides.

Add remaining broth to Dutch oven, along with sherry and tomato sauce. Stir to mix well. Stir in browned beef cubes. Add carrots, celery, green beans, and potatoes. Stir in rosemary, thyme, bay leaf, sugar, salt, if desired, and pepper.

Bring to a boil. Cover, reduce heat, and simmer 1½ hours, stirring occasionally, or until vegetables and meat are tender. Remove bay leaf. Stir together cornstarch and water. Bring stew to a boil. Add cornstarch mixture, stirring until gravy thickens slightly. Reduce heat and cook an additional 2 to 3 mins.

NUTRITIONAL on 6 servings) Per Serving: Calories 300 Fat (gm) 6 Sat. fat (gm) 2 Cholesterol (mg) 53 Sodium (mg) 722 Protein (gm) 24 Carbohydrate (gm) 32 % Calories from fat 18

Related recipes