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Rutabaga Beef Stew
Rutabagas and beef chuck roast make this stew a hearty and comforting main dish any night of the week.
Ingredients
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1 pound boneless beef chuck roast, trimmed
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2 tablespoons all-purpose flour
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½ teaspoon salt
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½ teaspoon ground black pepper
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2 tablespoons vegetable oil
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½ cup dry red wine (Optional)
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3 cups low-sodium beef broth
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2 cups cubed rutabaga
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1 medium onion, cut into thin wedges
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4 carrots, cut diagonally into 1-inch pieces
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½ cup thinly sliced celery
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4 cloves garlic, minced
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2 bay leaves
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2 teaspoons herbes de Provence
Directions
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Cut beef chuck roast into 3/4-inch pieces. Toss together beef, flour, and 1/4 teaspoon each salt and pepper in a bowl until coated. Heat oil in a large pot over medium-high heat. Add meat and cook until browned, about 5 minutes.
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Add red wine (if using) to pot and simmer until alcohol evaporates, 3 to 4 minutes. Stir in broth, rutabaga, onion, carrots, celery, garlic, bay leaves, herbes de Provence, and remaining salt and pepper. Bring to a boil. Reduce heat and simmer, covered, until meat and vegetables are tender, 30 to 40 minutes. Discard bay leaves.
Nutrition Facts (per serving)
462 | Calories |
31g | Fat |
20g | Carbs |
25g | Protein |