Winter Vegetable-Beef Stew

Take the chill off a winter night with this homey, red wine-infused beef-and-veggie stew. MORE+ LESS-

By Betty Crocker Kitchens

January 23, 2015

tablespoons olive oil

1 1/2

lb beef chuck roast, cut into 1-inch pieces

large onion, chopped

cloves garlic, finely chopped

1/4

cup Gold Medal™ all-purpose flour

cup Burgundy or dry red wine

cups Progresso™ beef-flavored broth (from 32-oz carton)

1 1/2

cups ready-to-eat baby-cut carrots

medium parsnips, peeled, cut into 1/2-inch pieces

1/2

lb small red potatoes, cut in half

dried bay leaves

sprigs fresh thyme

1/2

teaspoon salt

1/2

teaspoon pepper

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1

In 4-quart Dutch oven, heat 1 tablespoon of the oil over medium heat. Cook beef in oil 15 minutes, stirring occasionally, until browned. Remove beef to bowl; cover to keep warm.
2

In Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Cook onion and garlic in oil 5 minutes, stirring occasionally, until tender. Return beef to Dutch oven. Sprinkle with flour; cook and stir 1 minute. Add wine; cook 1 minute, scraping to loosen any browned bits from bottom of pan. Stir in broth, carrots, parsnips, potatoes, bay leaves, thyme, salt and pepper.
3

Heat to boiling; reduce heat. Cover; simmer about 40 minutes, stirring occasionally, until vegetables are tender. Remove bay leaves before serving.