This Old-Fashioned Beef Stew Recipe is not only healthy, it is hearty and delicious, filled with good-for-you vegetables of onions, mushrooms, carrots, potatoes, green beans and garlic. Herbs of thyme and basil add wonderful flavors.
1 pound lean beef chuck, trimmed and cut into 1-inch cubes
2 tablespoons flour
2 tablespoons olive oil
2 large yellow onions, thinly sliced
2 large red onions, thinly sliced
2 cups sliced mushrooms
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon white pepper
2 teaspoons tomato paste
2 cups beef broth
1 bay leaf
4 cups sliced carrots
2 medium red potatoes, thinly sliced
1 cup green beans
1 tablespoon cornstarch
1 tablespoon cold water
Coat beef with flour, shaking off excess. In large non-stick pot, heat oil over medium-high heat. Add beef; saute until browned. Place on plate.
Add onions and mushrooms to pot; saute lightly. Add garlic and spices; saute, stirring about 1 minute. Pour off fat. Return beef to pot; stir in tomato paste, then broth and bay leaf. Add enough water to just cover; bring to boil. Reduce heat to low; simmer until beef is tender, 1 hour to 1 hour and 15 minutes. Skim off foam. Add carrots, potatoes, and beans. Cover partially; simmer 20 minutes.
In bowl, mix cornstarch and cold water; stir into stew. Increase heat and boil uncovered 1 minute. Remove bay leaf from stew. Garnish and serve.
Recipe makes 6 servings.
A Bite of History:
A 14th century French epicure, Taillevent, mentions beef stew for the first time in a recipe. The recipe is for a braised dish called a ragout, where the main ingredient is beef. Hundreds of beef stews have appeared since then, all around the world. American stews include chili, both Texas style and with beans, Brunswick Stew, and Burgoo. While they are considered American now, all of the stews have their culinary roots abroad.
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