Cost per serving $7.77 view details
- 3 tbsp flour
- hefty amount of salt and pepper
- 5 lb. beef chuck, cut into 16 to 24 pieces (trim the fat)
- 2 tbsp olive oil
- 6 oz. tomato paste
- 2 stalks of celery, cut into 3-inch lengths
- 1 medium onion, cut into 8 pieces
- 750 ml bottle red wine (good quality Pinot Noir or Syrah)
- Â½ cup beef broth (more for the days following as it will thicken)
- 2 bay leaves
- 8 to 10 carrots, peeled and cut into 3-inch pieces
- 1Â½ lbs. turnips or potatoes, peeled and quartered
- 12 to 24 oz. egg noodles
- 4 to 6 tbsp salted butter
- Â½ cup fresh flat-leaf parsley, chopped-optional
- Preheat the oven to 325 and in a bowl, toss flour, salt/pepper and beef pieces. Heat the oil in a large pot (Dutch oven) over medium and (in batches) brown the beef, 8 to 10 minutes. Transfer the beef to a plate. Add the tomato paste, celery, onion, wine, broth, bay leaves and 1Â½ cups of water to the pot. Return the beef to the pot and bring to a boil. Cover and transfer to the oven for 2 hours.
- Add the turnips (and/or potatoes) and carrots, cover and return to the oven for another 45 to 60 minutes, until the vegetables are tender. If the stew is too thin, simmer uncovered for 5 to 10 minutes, until thickened.
- Twenty minutes before the stew is finished, cook the egg noodles according to the package directions and then add salt, butter and parsley. I added these directly to the stew instead of keeping them separate. I also added more salt in the end but do so to your taste of course. Remember to remove the bay leaves. This is also great over mashed potatoes or with crusty bread.
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|Amount Per Serving||%DV|
|Serving Size 604g|
|Recipe makes 8 servings|
|Calories from Fat 376||37%|
|Total Fat 42.1g||53%|
|Saturated Fat 15.29g||61%|
|Trans Fat 0.04g|
|Total Carbs 66.09g||18%|
|Dietary Fiber 6.5g||22%|