I am laughing as I add this recipe to the blog. It was in the mid to upper 80s today and I am sitting here in front of a fan in summer pajamas. But you know as well as I do that beef stew weather will be here soon enough. It's also known to stay a while in the suburbs of Chicago. I'll be making this soon, I am sure.
3-4lbs. boneless beef chuck roast, cut into 1 1/2 inch chunks
2 tbsp. olive oil
1/2 C. dry red wine
1/4 C. all purpose flour
2 tbsp. tomato paste
1 tbsp. minced fresh garlic
2 C. low sodium beef broth
2 tbsp. herbes de Provence
1 tbsp. each Dijon mustard and steak sauce
1 bay leaf
Salt and pepper to taste
2lbs. red skinned potatoes, quartered
10 medium carrots, cut into 2 inch pieces
1 C. frozen pearl onions
1/2 C. frozen green peas
2 tbsp. fresh lemon juice
Chopped fresh parsley
Lemon zest
Brown beef in 2 batches in 1 tbsp. oil per batch in a large skillet over high heat, 4-6 minutes per batch; transfer to a 6qt. slow cooker.
Deglaze skillet with wine, scraping up any brown bits. Stir in flour, tomato paste, and garlic; cook 1 minute. Whisk in broth until smooth, then add herbes de Provence, Dijon, steak sauce, and bay leaf; season with salt and pepper.
Add potatoes, carrots, and onions to sauce, then pour over beef. Cover slow cooker and cook beef until fork tender on high setting, 5-6 hours, or low setting 7-8 hours. Stir in peas and lemon juice.
Garnish stew with parsley and lemon zest.
Per serving: 450 calories, 12g. fat, 130mg. cholesterol, 467mg. sodium, 34g. carbs, 5g. fiber, 48g. protein
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