There are millions of best stew recipes and approaches, depending on the country, region and family. Since ancient times, meat has been slow cooked in liquid. This is one of our favourite family recipes for a snowy day. Serve with Elsie’s Potatoes.
Beef Stew
In some recipes, the beef is dusted with flour/cornstarch before searing. We prefer this method so the meat cooks slowly in the stock and is thickened at the end.
Ingredients
- 2 lb. (908 gr) beef stew meat 0 CHO
- 2 TBSP olive oil 0 CHO
- ½ cup (60 gr) onion, chopped 5 CHO
- 1 cup (133 gr) carrot, chopped 13 CHO
- 1 cup (110 gr) celery, chopped 2 CHO
- 1 cup red wine 6 CHO
- 2 cups beef stock 0 CHO
- 2 TBSP (30 gr) tomato paste 3 CHO
- ½ tsp salt 0 CHO
- ½ tsp pepper 0 CHO
- 2 bay leaves 0 CHO
- 1 sprig rosemary 1 tsp dry 0 CHO
- 1 TBSP fresh parsley 1 tsp dry 0 CHO
- 1 clove garlic minced 0 CHO
- 2 TBSP 16 gr cornstarch 14 CHO
TOTAL CHO 43 CHO
- TOTAL WEIGHT 1085 GRAMS
- 43 CHO DIVIDED BY 1085 GRAMS = .039 CHO/GRAM
- 1 CUP = 207 GRAMS (.039 CHO x 207 GRAMS) 8.07 CHO/CUP
Instructions
- Pre heat oven to 325.
- Heat olive oil in Dutch Oven. Add half of the beef, and sprinkle with ¼ tsp each salt and pepper. Without crowding sear until brown on 2 sides, approximately 5 minutes. Remove with slotted spoon and add remaining beef, remaining salt and pepper along with garlic, and onion. Sear for another 5 minutes.
- Add all of the beef back into the Dutch Oven. Next, add celery, carrots, red wine, beef stock and tomato paste. Heat over medium heat and meanwhile add bay leaves, rosemary and parsley.
- Place in oven, covered, and cook for 2.5 hours. Remove about ¼ cup of the beef stock to a small bowl and let cool until warm (about 10 minutes). Meanwhile, return the stew to the oven. Add cornstarch to the warm stock and stir to incorporate.
- Add cornstarch mixture to Dutch Oven and stir. Let cook for 20 minutes more to thicken and remove from oven.
- Sprinkle with more parsley if desired and serve.
