Beef and Many Vegetable Stew

Categories: soup- chowder-stew- chili

Ingredients

• 1 1/4 lb. lean boneless chuck roast, trimmed and cut into 1/2-inch pieces
• Salt and ground black pepper
• 2 tbsp. olive oil
• 1 large onion, coarsely chopped
• 3 cloves garlic, minced
• 2 Tbsp. flour
• 1 Tbsp. sweet paprika
• 1 cup dry red wine
• 1 1/2 cups no-salt-added beef broth
• 1 sprig rosemary
• 2 medium Yukon Gold potatoes (8oz. total) unpeeled, cut into 1/2-inch chunks
• 2 medium carrots, cut into 1/4-inch pieces
• 1 medium red bell pepper, stemmed, seeded and cut into 1/2-inch pieces
• 8 oz. green beans, trimmed and cut into 1-inch pieces

Directions

1. Season the pieces of boneless chunk roast with 1/4 tsp. each of the salt and black pepper.
2. Heat the oil in a large, heavy pot, such as a Dutch oven, over medium-high heat. Once the oil shimmers, add the beef and cook for about 6 minutes, turning the pieces as needed so they’re golden brown. lightly seared all over. Use tongs to transfer the meat to a plate.
3. Reduce the heat to medium; add the onion and stir to coat. Cook for about 5 minutes or until softened. Add the garlic, flour and paprika; cook, stirring, for about 30 seconds or until well incorporated. Add the wine and cook, stirring occasionally and using a wooden spoon to dislodge any browned bits from the bottom of the pot. The mixture should thicken in about a minute.
4. Add the broth and the rosemary, then return the browned meat to the pot. Once the liquid begins to bubble at the edges, reduce the heat to low; cover and cook for 45 minutes, stirring once or twice.
5. Stir in the potatoes, carrots, and bell pepper and 1/2 to 1 tsp. of black pepper; cover and cook for 40 minutes, then add the green beans. Cover and cook for about 10 minutes more or until all the vegetables and the meat are fork-tender.
6. Taste and add salt and/ or pepper as needed. Discard the rosemary sprig before serving. Divide among wide, shallow bowls. Serve warm.

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