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Categories:
canola oil frozen pearl onions garlic lean stewing beef red wine kidney beans black beans tomatoes carrots celery beef broth tomato paste chili powder thyme red pepper black pepper salt bay leaf
Viewed: 57 - Published at: 5 years agoIngredients
- 2 teaspoons canola oil, divided
- 1 cup frozen pearl onions
- 3 garlic cloves, minced
- 1 lb lean stewing beef, cut into bite size pieces
- 1 cup red wine (low sodium beef broth or water can be used)
- 15 ounces low sodium kidney beans, rinsed and drained
- 15 ounces low sodium black beans, rinsed and drained
- 15 ounces diced tomatoes, undrained
- 3 large carrots, cut into 1-inch pieces
- 3 celery ribs, cut into 1-inch pieces
- 2 cups low sodium beef broth
- 1 tablespoon tomato paste
- 1 teaspoon chili powder
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 bay leaf
Method
- Preheat oven to 325.
- Heat 1 teaspoon oil over medium-high heat in a heavy-bottom Dutch oven coated with cooking spray.
- Saute onions and garlic for 5-7 minutes or until browned. Remove from pan.
- Add 1 teaspoon oil to pan; cook stew meat in pan without crowding for 6-8 minutes until browned; set aside meat.
- Add wine to pan and bring to a boil, scraping any browned bits on bottom of pan.
- Stir in remaining ingredients, including meat, and bring to a low boil. Cover and bake stew in the preheated oven for 1.5 hours or until beef is fork tender. Remove bay leaf before serving.
