Classic Beef Stew

Name: Classic Beef Stew
Ingredients: 1 tablespoon canola oil, divided; 1 1/4 pounds lean beef stew meat; 1 medium onion, chopped (1 cup); 3 tablespoons all-purpose flour; 2 (14-ounce) cans fat-free, less-sodium beef broth; 3 celery stalks, chopped (1 cup); 3 medium carrots, sliced (1 1/2 cups); 1 pound red potatoes, cubed (3 cups); 1 1/2 cups water; 1 cup dry red wine; 2 tablespoons tomato paste; 2 thyme sprigs; 1 bay leaf; 3/4 teaspoon salt; 1/2 teaspoon black pepper

15 ingredients

6 steps

Ingredients

1 tablespoon canola oil, divided
1 1/4 pounds lean beef stew meat
1 medium onion, chopped (1 cup)
3 tablespoons all-purpose flour
2 (14-ounce) cans fat-free, less-sodium beef broth
3 celery stalks, chopped (1 cup)
3 medium carrots, sliced (1 1/2 cups)
1 pound red potatoes, cubed (3 cups)
1 1/2 cups water
1 cup dry red wine
2 tablespoons tomato paste
2 thyme sprigs
1 bay leaf
3/4 teaspoon salt
1/2 teaspoon black pepper

Directions

1

Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add half of beef; cook 4 minutes or until browned, turning occasionally. Remove beef from pan; set aside. Repeat procedure with 1 teaspoon oil and remaining beef; set aside.
2

Heat remaining 1 teaspoon oil in pan over medium-high heat. Add onion; saute 1 minute.
3

Add flour to broth, whisking until smooth; add to onion. Add beef and remaining ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 45 minutes or until meat and potatoes are tender. Remove and discard thyme sprigs and bay leaf.
4

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