Ingredients:
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1 1/2 lb lean stewing beef, cut into 1 inch chunks
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1/2 lb carrots, chopped
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1/2 lb parsnips, chopped
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1 lb red potatoes with skins, chopped
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3 celery ribs, chopped
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1 onion, diced
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2 tbsp Worcestershire sauce
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1 tbsp vegetable oil
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2 cups water
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2 garlic cloves, whole
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1 garlic clove, minced
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2 bay leaves
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1 1/2 tsp salt
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1 tsp sugar
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1/2 tsp pepper
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1 tsp smoked paprika
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1/4 tsp ground allspice
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2 tbsp cornstarch
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2 cups beef broth
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1 sprig of rosemary
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1 sprig thyme
Directions:
- Heat vegetable oil in a large soup pot or dutch oven over medium high heat. Add beef and brown on all sides.
- Add the water, onions, garlic, smoked paprika, bay leaves, Worcestershire sauce, allspice, salt, pepper, and sugar. If using the rosemary and thyme, wrap in a bundle using cheesecloth and add. Cover and simmer for 90 minutes.
- Add potatoes, carrots, parsnips, and celery to pot, as well as any additional beef broth you are using. Cook for an additional 45-60 minutes or until the beef is fork tender and shreds easily. The cooking time will vary depending on the cut and size of your beef.
- Mix the cornstarch with a small amount of cold water and stir together. Pour into the stew and bring to a boil. Immediately turn off the heat and let rest before serving. The cornstarch will thicken the stew.
Notes:
SERVINGS: 8 | Surving size: 1 cup (360g) | Smartpoints: 6
Nutritional Information:
Amount Per Serving
- Calories 233
- Total Fat 6g
- Saturated Fat 2g
- Sodium 719mg
- Total Carbohydrate 24g
- Dietary Fiber 4g
- Sugars 6g
- Protein 22g