Beef and Many Vegetable Stew Recipe

beef chuck

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and can provide similar flavor.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth can reduce calories and costs.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often cheaper and has a neutral flavor.

green beans

🥗Healthier: asparagus

💰Cheaper: frozen green beans

Frozen green beans can be more affordable and convenient.

Heat 2 tablespoons of olive oil in a large pot.

Cut 1.25 pounds of beef chuck into half-inch pieces.

Brown the beef in two batches to avoid steaming, ensuring it gets really brown.

Remove the browned beef and set aside, leaving the crispy bits in the pot.

Add 1 large onion to the pot and cook until softened.

Stir in 3 cloves of minced garlic and 1 tablespoon of paprika.

Add flour to the pot and cook until everything is coated, about 30 seconds.

Pour in 1 cup of red wine and let the alcohol evaporate.

Add 1.5 cups of low-sodium beef broth and a sprig of rosemary to the pot.

Return the browned beef to the pot and cover, cooking on low heat for 45 minutes.

After 45 minutes, add carrots, red peppers, and potatoes to the pot and cook for an additional 30 minutes.

Finally, add green beans and cook until tender but still crisp, about 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level: