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RELATED RECIPES
Slow Cooker Beef Stew
Beef and Cabbage Stew
Beef Bourguignonne
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3.5 hours
8 servings
Adjust servings
dairy-free
(?)
Has dairy from:
unsalted butter
gluten-free
(?)
Has gluten from:
low-sodium chicken broth
kid friendly
has meat
(?)
Has meat from:
stew meat
low-sodium chicken broth
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
stew meat
low-sodium chicken broth
unsalted butter
vegetarian
(?)
Not vegetarian due to:
stew meat
low-sodium chicken broth
pescetarian
(?)
Not pescetarian due to:
stew meat
low-sodium chicken broth
paleo
(?)
Not paleo due to:
canola oil
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
4
lbs
 
1
tbsp
(kosher salt).
 
1 1/2
tsp
 
3
tbsp
 
1
bottle
(such as Côtes du Rhône).
 
14 1/2
oz, volume
14.5-ounce can diced tomatoes, drained.
 
14 1/2
oz, volume
14.5-ounce can (3 1/2 cups) low-sodium chicken broth.
 
1/2
whole
(small sized).
 
1
whole
peeled.
 
8
cloves
peeled.
 
3
tbsp
 
1
lb
 
1
lb
 
 
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PREPARATION
1.
Heat oven to 300 degrees F. Season the meat on all sides with 1 tablespoon of the salt and the pepper. Heat the oil in a Dutch oven or large ovenproof pot over medium heat. Cook the meat in batches, turning to brown all sides. Transfer to a plate.
2.
Add the wine to the drippings in the pot and bring to a boil. Cook for 3 minutes, using a wooden spoon to scrape the bottom of the pot. Add the meat, tomatoes, and 2 cups of the broth and bring to a simmer. Add the yellow onion, whole carrot, and garlic. Cover tightly and transfer to oven for 1 hour. Add the baby-cut carrots or carrot strips, cover, and return to oven until the meat is fork-tender but not falling apart, about 30 minutes more. Skim any fat from the surface.
3.
Meanwhile, melt 1 tablespoon of the butter in a large skillet over medium heat. Add the pearl onions and the remaining broth. Simmer until the liquid almost completely evaporates and the onions are tender, about 15 minutes, shaking the pan occasionally to coat the onions with the liquid. Transfer to a plate.
4.
Clean the skillet then melt the remaining butter over medium heat. Add the mushrooms and toss to coat. Cook, stirring occasionally, until the liquid released by the mushrooms almost completely evaporates, about 12 minutes. Remove from heat and add the remaining salt.
5.
Meanwhile, place the pot of beef stew on the stovetop over medium-high heat. Using a slotted spoon, remove and discard the onion half and the whole carrot. Simmer the stew, uncovered, until it thickens to the desired consistency, 10 to 20 minutes. Add the pearl onions and mushrooms and simmer for 5 more minutes. Spoon onto plates.
   
 
NUTRITION
This recipe has the following nutrient totals:
Calories 633
Protein 80.1 g
Carbohydrates 11.6 g
Iron 0.33 mg
Fiber 2.33 g
Calcium 10.0 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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