Kid-friendly beef stew

| Cityline.ca
sep19-beefstew

This kid-friendly stew from Mairlyn Smith is packed with healthy vegetables and hearty beef. The leftovers are even perfect to store in the fridge for up to three days!

Ingredients:

2 lb (1 kg) lean stewing beef  

2 medium onions, diced

3 cups (750 mL) chopped carrots, approx 4-6 medium

2 cups (500 mL) 1×2-inch (2.5x5cm) cubed rutabaga

4 cloves garlic, minced

1 tsp (5 mL) dried thyme leaves

½ tsp (2 mL) freshly cracked pepper

½ tsp (2 mL) dried tarragon leaves

1 tsp (5 mL) dried savoury

¼ cup (60 mL) whole wheat flour

One – 10 fl oz. (284 mL) can lower sodium beef broth, undiluted

1 cup (250 mL) crushed canned tomatoes

1 cup (250 mL) red wine, Merlot or Burgundy

½ cup (125 ml) water

1 tbsp (15 mL) Worcestershire sauce

2 branches of rosemary

Method:

1.    Preheat oven to 350°F (180°C)

2.    Place beef, onion, carrots, rutabaga and garlic in a large 14 cup (3.5 L) capacity Dutch oven.

3.    Sprinkle with thyme, pepper, tarragon, savoury, and flour. Toss to coat.

4.    Add the beef broth, crushed tomatoes, red wine and Worcestershire. Place rosemary branches on top.

5.    Cover and cook for 2 ½ – 3 hours. Remove from oven. Remove rosemary, stir and serve. Store leftovers in the fridge for up to 3 days.

Makes – 8 cups (2L)

Serves – 8 – 1 cup servings which contains:

280 Calories, 8 g Total Fat, 3 g Sat Fat, 0 g Trans Fat, 230 g Sodium, 19 g CHO, 4 g Fiber, 28 g Protein.

Courtesy Mairlyn Smith, www.mairlynsmith.com