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ingrédients
1 tablespoon olive oil
1 ½ kilos chuck or stew meat lower into 1-inch items
1 medium onion diced
8 ounces mushrooms sliced ½-inch thick
3 cloves garlic minced
½ cup dry purple wine
6 cups low-sodium beef broth
3 ribs celery lower into ½-inch items
2 tablespoons tomato paste
1 teaspoon dried rosemary crushed
½ teaspoon salt
½ teaspoon floor pepper
2 turnips peeled and lower into 1-inch cubes
2 carrots peeled and lower into 1-inch chunks
6 ounces inexperienced beans lower into 1-inch items
2 tablespoons cornstarch or 2 teaspoons xanthan gum non-compulsory
directions
Warmth oil in a big dutch oven over medium-high warmth. Add half of the meat cubes and cook dinner with out stirring till browned on one aspect, about 4 minutes. Stir and brown on the opposite aspect, take away from the pan, and put aside. Repeat with remaining beef.
Add onion, mushrooms, and garlic (including extra oil if wanted). Cook dinner till the onion is barely softened.
Add the purple wine to the pot and use a spatula to scrape up any brown bits. Cook dinner till the wine is sort of evaporated.
Add the browned beef, broth, celery, tomato paste, rosemary, salt & pepper. Convey to a boil, cut back warmth and simmer for 60-90 minutes or till beef is tender.
Add turnip, carrots, and inexperienced beans. Simmer till the greens and beef are tender, about 20-Half-hour extra.
If desired, mix the cornstarch or xanathan gum with 3 tablespoons of chilly water or broth. Stir into the simmering stew to thicken.
notes
To thicken stew with out utilizing cornstarch or xanthan gum, use a blender to puree 1 or two cups of cooked turnips and carrots with a small quantity of broth, then combine it again into the stew.Vitamin info doesn’t embody cornstarch or xanthan gum. Cornstarch will add 2g carbs per serving
