Hearty Beef Stew
Ingredients
- 2½ lb boneless chuck roast, cut into 1-inch pieces
- 2 Tbsp all-purpose flour
- 1 tsp salt
- 1 tsp seasoned pepper (or use pepper)
- ¼ cup olive oil, divided
- 2 yellow onions, chopped
- 4 cloves garlic, minced
- 1 (16-oz) pkg baby carrots
- 1½ cups beef broth
- ½ cup red wine (or use beef broth)
- 2 Tbsp tomato paste
- 1 tsp dried rosemary, crushed
Instructions
- Toss beef with flour, salt, and pepper. Sauté beef, in batches, in 2 Tbsp hot oil in a large Dutch oven over medium-high heat 5 minutes or until browned on all sides. Remove beef.
- Sauté onion and garlic in 2 Tbsp hot oil in Dutch oven 5 minutes. Stir in carrots and remaining ingredients; bring to a boil. Reduce heat; return beef to Dutch oven.
- Cover and simmer 1½ hours or until beef is tender.
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