No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Lighter Beef Stew

  • servings: 8

advertisement

advertisement

Ingredients

  • 4 sprigs fresh thyme
  • 2 dried bay leaves
  • 4 sprigs fresh flat-leaf parsley
  • 1/2 teaspoon whole black peppercorns
  • 3 tablespoons all-purpose flour
  • Coarse salt and freshly ground pepper
  • 1 3/4 pounds beef tenderloin, cut into 3/4-inch pieces
  • 2 tablespoons olive oil
  • 1 3/4 cups homemade or low-sodium store-bought beef stock (14 ounces)
  • 2 medium onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup dry rose or white wine
  • 6 canned whole plum tomatoes, crushed
  • 6 medium carrots (about 12 ounces), peeled and cut into 3/4-inch pieces
  • 2 medium parsnips (about 8 ounces), peeled and cut into 3/4-inch pieces
  • 1 medium turnip (about 10 ounces), peeled and cut into 3/4-inch pieces

Directions

  1. Step 1

    Make the bouquet garnish: Put thyme, bay leaves, parsley, and peppercorns on a piece of cheesecloth; tie into a bundle with kitchen twine, and set aside.

  2. Step 2

    Put flour into a medium bowl; season with salt and pepper. Add beef; toss to combine. Heat 2 teaspoons oil in a large heavy stockpot over medium-high heat. Add half of the beef; cook until browned, about 1 minute per side. Transfer to a bowl. Add 1/4 cup water to pot, and scrape up any browned bits with a wooden spoon. Pour over beef. Return the pot to heat. Repeat with 2 teaspoons oil and remaining beef. Whisk 1/4 cup stock into remaining flour in bowl; set aside.

  3. Step 3

    Add remaining 2 teaspoons oil, the onions, garlic, and 1/2 teaspoon salt to pot. Cook, stirring frequently, until onions are translucent, about 3 minutes. Add wine; cook, scraping up browned bits, until wine has almost evaporated, about 5 minutes. Stir in tomatoes, flour mixture, remaining stock, 1/2 cup water, and the bouquet garni. Bring to a boil. Add carrots, parsnips, and turnip. Bring to a boil. Reduce to a simmer; cover, and cook, stirring occasionally, until vegetables are tender, about 15 minutes. Add beef; cook until heated through and liquid has thickened slightly, about 5 minutes. Remove bouquet garni. Serve immediately.

Source
Martha Stewart Living, January 2006

advertisement

advertisement

Reviews (13)

  • ExZonie 5 Jan, 2009

    kaylafrey2

    Thank you for posting that link! I have kidney failure and I have been looking for a way to track potassium and phosphorus in my daily diet. The things you learn on the Internet!

  • ExZonie 5 Jan, 2009

    kaylafrey2

    Thank you for posting that link! I have kidney failure and I have been looking for a way to track potassium and phosphorus in my daily diet. The things you learn on the Internet!

  • ExZonie 5 Jan, 2009

    kaylafrey2

    Thank you for posting that link! I have kidney failure and I have been looking for a way to track potassium and phosphorus in my daily diet. The things you learn on the Internet!

  • betchay 31 Mar, 2008

    We had this last Saturday and it was a big hit. I made some few changes though...I marinated my beef for morethan an hour in worcestershire sauce, pepper, sea salt, garlic,

  • kaylafrey2 24 Feb, 2008

    Hi to all those that need a nutritional caloric count for all of Martha's recipes. Check out this website - you just enter the amount of serving and copy and paste her recipe! Check it out: http://www.calorie-count.com/calories/recipe_analysis.php?process=resubmit

  • ChildofGod 23 Feb, 2008

    Does anyone know how many servings are in this recpie?

  • redsoxfan41 22 Feb, 2008

    One of my favorite winter meals, where I often change ingredients depending on what's in the pantry and what type of meat I have. I don't think I would want to use tenderloin in a beef stew. If I have tenderloin, it would be in a finer or exceptional recipe.

  • jeffro 21 Feb, 2008

    Well, I happen to love parsnips and turnips...I'll bet a lot of people would like them if they tried them.....and I get the tenderloin at a local Vietnamese market at a bargain price. This stew is delicious. I did use red wine instead of rose or white because I had some left. You can use a chuck cut, but it will have more fat....

  • jblum 21 Feb, 2008

    Sorry but no thanks to parsnips and turnips. Of all the vegetables those are the only two I don't like. And beef tenderloin for stew? Are you serious?In my house, if you can afford tenderloin, you certainly don't stew it.

  • gramakathy 21 Feb, 2008

    Everyone keeps asking for the nutritional information. Is anyone listening???

  • marybrannan 19 Feb, 2008

    I agree...there are very few things I cook that I am not at least aware of the nutritional value of the food...this is very important to me.

  • beebop 4 Jan, 2008

    I would also love to have the nutritional value of these light recipes. I am also on Weight Watchers and am always looking for something "good" to prepare.

  • grannychick28 29 Dec, 2007

    It would be helpful if you would give the nutritional value of your recipes for those of us who are on Weight Watchers. I am sure many of the recipes can be used for this weight loss plan. Thank you.