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Hearty Beef Stew with Winter Vegetables

Prep Time: 30 minutes
Cook Time:  1 hour 30 minutes
Serves: 8 servings
Per Serving: 445 calories, 11g fat, (3 g saturated fat), 42g protein, 35g carbs, 5 g fiber, 611mg sodium


3 pounds beef stew meat (top round) cut into 2-inch cubes

4 large parsnips, peeled & cut into 1-inch pieces
Salt to taste (optional)     1 bay leaf
Freshly ground black pepper    2 cups red wine
Flour for dredging     4 cups low-sodium beef broth
2 cups diced, canned tomatoes, with juice 2 small yellow onions, diced          
2 tablespoons olive oil           2 sprigs thyme
4 large carrots, peeled & cut into 1-inch pieces 2 cloves garlic, minced   
2 large russet potatoes, diced

Cooking Instructions:


Season the beef with salt and pepper.  Dredge it in flour and shake off the excess.

2. Heat the olive oil in a heavy soup pot or Dutch oven over medium-high heat.  Sear the meat on all sides.  Adjust the heat so that the meat browns well, but does not burn.

Add the onions, garlic, thyme and bay leaf and cook 2 minutes more.  Add the red wine.  Stir with a wooden spoon to release any caramelized bits that may be stuck to the bottom of the pan and cook about 20 minutes.

4. Add the tomatoes with their juices and the beef broth and bring to a boil.  Adjust the heat so that the stew simmers.  Add the carrots, parsnips and potatoes.  Cook until meat is tender and vegetables are completely tender. (The potatoes will fall apart and thicken the sauce.)
5. Adjust the seasoning with salt and pepper, remove the bay leaf and serve in a deep tureen

Recipe from:

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