It’s summertime but that doesn’t mean you can’t enjoy a tasty beef stew on those rainy days that are a natural part of our Pittsburgh summer weather. If you are looking for a healthier option than usual, check out this recipe from skinnyms.com.
- 1 pound lean beef stew meat, cubed in about 1-inch pieces
- 2 tablespoons flour for coating the beef
- 1 cup red wine, (optional non-alcoholic wine or vegetable broth)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, coarsely chopped
- 1 clove garlic, minced
- 2 medium potatoes, peeled and cubed
- 2 medium carrots, peeled and sliced
- 2 celery stalks, coarsely chopped
- 1/2 cup diced red peppers
- 2 bay leaves
- 6 sprigs of thyme, remove leaves from 4 sprigs
- 2 cups beef broth, fat-free and low-sodium
- 1 (14-ounce) can fire-roasted diced tomatoes
Coat the beef with the flour, then sprinkle ½ teaspoon of salt and ¼ teaspoon of black pepper.
In a saucepan over medium heat, brown the floured beef. Once browned, pour in the wine. Keep cooking until the sauce is slightly thickened and there is no more alcohol smell (typically about 5 minutes). When this is done, you can transfer the beef and the sauce into the crock pot.
Start adding to the crock pot, with the sauce and beef, your minced garlic, onion, potatoes, carrots, celery, red pepper, thyme, bay leaves, broth, tomatoes, and the last ½ teaspoon of salt and pepper left. Place the cover on top and cook on low heat for 8 hours or on high heat for 4-6 hours.
Serve with a thick, artisan bread to complete the meal, if you are so inclined.
Once done, enjoy!