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Braised Beef and Vegetable Stew

Braised Beef and Vegetable Stew

This beef and vegetable stew is a healthy take on a hearty classic. Braising allows the beef and vegetables to reach the perfect tenderness while the tomatoes, red wine and Worcestershire give the dish just the right amount of acidity.


* Herb similar to sage.


  1. Heat oven to 350 degrees F (180 degrees C).
  2. In large, 14 cup (3.5 L) Dutch oven, place beef, onions, carrots, rutabaga and garlic. Drizzle with canola oil and toss to coat.
  3. Sprinkle with thyme, pepper, tarragon, summer savory and flour. Toss to coat.
  4. Add beef broth, tomatoes, red wine, water and Worcestershire. Place rosemary stems on top.
  5. Cover and cook for 2 1/2 to 3 hours.
  6. Remove from oven. Remove rosemary, stir and serve.
  7. Store leftovers in refrigerator for up to three days

Yield: 8 servings

serving size 1 cup (250 mL)

Nutritional Analysis Per Serving Calories 280 Total Fat 9 g Saturated Fat 3 g Cholesterol 70 mg Carbohydrates 17 g Fiber 4 g Protein 27 g Sodium 190 mg

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Maricopa, Arizona

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