Beef Stew with Red Wine

Washington State Potato Commission

INGREDIENTS:

• 2 tablespoons olive oil, divided
• 1 ½ lbs. beef top round, cut into 1-inch chunks
• 1 medium onion chopped
• 3 ribs celery, cut into ¾ -inch thick slices
• 3 carrots, peeled and cut into ¾-inch thick slices
• 5 garlic cloves, sliced
• 1 parsnip, peeled and cut into ½-inch thick slices
• 1 (8 oz.) package sliced mushrooms
• ½ teaspoon dried thyme
• 1 lb. Washington small red potatoes
• 3 cups reduced-sodium beef broth
• 1 cup red wine
• ¼ cup tomato paste
• ¾ teaspoon salt
• ¼ teaspoon black pepper

DIRECTIONS

1. In an 8 qt. sauce pan or pot over medium-high heat, heat 1 ½ teaspoons of the oil.  Add half the beef and cook, turning occasionally, until browned on all sides, about 5 minutes.  Transfer to a plate.  Heat another 1 ½ teaspoons oil and brown remaining beef cubes.  Add to already browned beef.  Add remaining 1 tablespoon oil to pan and stir in the onion, celery, carrots, garlic, parsnip, mushrooms and thyme.  Cook, stirring occasionally, until vegetables start to soften, about 6 to 7 minutes.
2. Meanwhile, scrub potatoes with vegetable brush under cold running water.  Cut each into 8 pieces.  Add potatoes, beef and any accumulated juices, broth, wine and tomato paste to the pot.  Bring to a boil; reduce heat to medium-low, cover and simmer until the beef and vegetables are tender, about 1 hour 35 minutes.  Stir in salt and pepper.

Nutritional Analysis per serving:  310 calories, 30 g protein, 26 grams carbohydrates, 9 g fat, 2 g saturated fat (25% of calories from fat), 50 mg cholesterol, 4 g fiber, 528 mg sodium.