Healthy Beef Stew

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Servings:
8

When the goal is to warm your belly (not weigh you down), this earthy stew -- with beef tenderloin, a rich, rose-spiked broth, and loads of colorful carrots, parsnips, onions, and turnips -- rises to the occasion.

Ingredients

  • 4 sprigs fresh thyme

  • 2 dried bay leaves

  • 4 sprigs fresh flat-leaf parsley

  • ½ teaspoon whole black peppercorns

  • 3 tablespoons all-purpose flour

  • Coarse salt and freshly ground pepper

  • 1 ¾ pounds beef tenderloin, cut into ¾-inch pieces

  • 2 tablespoons olive oil

  • 1 ¾ 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 ¾-inch pieces

  • 2 medium parsnips (about 8 ounces), peeled and cut into ¾-inch pieces

  • 1 medium turnip (about 10 ounces), peeled and cut into ¾-inch pieces

Directions

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

  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. 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.

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