Beef Vegetable Stew
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Unrated
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Prep Time
10 mins
-
Cook Time
2 hrs
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Total Time
2 hrs 10 mins
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Servings
6
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Calories
387 kcal
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Course
Main Course
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Cuisine
American, International
Beef Vegetable Stew
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A rich, hearty and flavorful Beef Vegetable Stew served over cauliflower for a low-carb alternative. It's healthy, satisfying and delicious!
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Ingredients
- 2 pounds beef sirloin tip ,or cut of choice, cut into 3/4 inch cubes, patted dry, and sprinkled with salt and pepper
- 2 tablespoons extra virgin olive oil
- 1 pound carrot baby
- 1 pound onion chopped into 3/4 inch pieces, yellow
- 6 ounces white button mushroom quartered, small to medium-sized or cremini mushrooms
- 1 cup white wine such as sauvignon blanc, dry
- 6 celery cut into 3/4 inch pieces, stalks
- 6 cloves garlic ,minced
- 1/4 cup tomato paste
- 2 bay leaf
- 2 teaspoons thyme minced, fresh leaves
- 1 teaspoons black pepper freshly ground
- 1 1/2 teaspoons salt
- 1/3 cup all-purpose flour
- 5 cups beef broth
- 1 cauliflower cut into florets, large head
- sour cream
Instructions
- Heat the olive oil in a large Dutch oven over medium high heat and sear the beef on all sides until brown, working in batches to prevent over-crowding. Transfer the beef to a plate and set aside.
- Add the onions to the Dutch oven and cook until lightly browned, about 5-7 minutes. Transfer to a bowl and set aside. Next brown the carrots, adding more oil if needed. Transfer the carrots to the onions and set aside.
- Add the mushrooms and cook for 2 minutes. Add the wine, bring to a boil, reduce to heat and simmer for about 3-4 minutes or until the wine is reduced by half.
- Return the beef to the Dutch oven along with the onions, carrots, celery, garlic, tomato paste, bay leaves, thyme, pepper and salt. Stir to combine.
- In a bowl, whisk together the beef broth and flour until all the lumps are gone. Add the beef stock mixture to the Dutch oven, stirring to combine. Bring the pot to a boil, reduce the heat to low, cover and simmer for at least one hour, preferably 2 hours.
- Towards the end of the cooking, boil 4 quarts of water in a large pot and cook the cauliflower florets for 6-8 minutes or until tender. Drain and keep warm until ready to use.
- Divide the cauliflower between the bowls and ladle the stew over the cauliflower. Serve with a dollop of sour cream and a sprig of fresh parsley.
Nutrition Information
Show Details
Calories
387kcal
(19%)
Carbohydrates
26g
(9%)
Protein
40g
(80%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Cholesterol
83mg
(28%)
Sodium
1324mg
(55%)
Potassium
1453mg
(31%)
Fiber
7g
(28%)
Sugar
11g
(22%)
Vitamin A
10641IU
(213%)
Vitamin C
59mg
(66%)
Calcium
121mg
(12%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 387 kcal
% Daily Value*
| Calories | 387kcal | 19% |
| Carbohydrates | 26g | 9% |
| Protein | 40g | 80% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 83mg | 28% |
| Sodium | 1324mg | 55% |
| Potassium | 1453mg | 31% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin A | 10641IU | 213% |
| Vitamin C | 59mg | 66% |
| Calcium | 121mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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