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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | pounds | stew meat, lean | 1 | tablespoon | olive oil | 1 | large | Onion, chopped | 6 | clove | garlic minced | 4 | cups | broth, Beef, fat free | 1 2/3 | large whole (3" dia) | Tomatoes, chopped | 2 | tablespoons | tomato paste | 2 | tablespoons | balsamic vinegar | 1 1/3 | tablespoons | thyme, dry, ground | 3/4 | tablespoon | rosemary, dried | 8 | medium | Carrots, raw (baby carrots) | 32 | ounces | red potatoes (six new) (cut into 1 in cubes) | 6 1/8 | large | Mushrooms, Sliced-package | 1 1/8 | cans (303 x 406) | green beans,canned | 1/2 | tablespoon | parsley, minced fresh |
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Steps
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Sequence
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Step
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| | 1 | Season the beef with salt and pepper. Coat a large saucepan with cooking oil spray. Add the olive oil and place over medium-high heat. Add the beef and cook, stirring occasionally, until browned all over, 5-7 minutes. Remove the beef and set aside. | | 2 | Add the onions and garlic to the saucepan and cook until the onion is very soft, about 10 minutes. | | 3 | Return the beef and any juices to the pan. Add the beef broth, tomatoes, tomato paste, vinegar, 2 tsp of the thyme, and the rosemary. Let come to a boil. Reduce the heat to medium-low, cover the pan, and let simmer until the beef is almost tender, about 1 hour. | | 4 | Add the carrots, potatoes and mushrooms to the pan. Let simmer, uncovered, until the meat is very tender and the stew is slightly thickened, about 45 minutes. | | 5 | Add the green beans (or sugar snap peas), the remaining 2 tsp thyme, and the parsley. Cover and let simmer until the green beans are heated through, about 5 minutes. The stew can be refrigerated, covered, for up to 3 days. |
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