ingredients
1 tablespoon olive oil
1 ½ pounds chuck or stew meat cut into 1-inch pieces
1 medium onion diced
8 ounces mushrooms sliced ½-inch thick
3 cloves garlic minced
½ cup dry red wine
6 cups low-sodium beef broth
3 ribs celery cut into ½-inch pieces
2 tablespoons tomato paste
1 teaspoon dried rosemary crushed
½ teaspoon salt
½ teaspoon ground pepper
2 turnips peeled and cut into 1-inch cubes
2 carrots peeled and cut into 1-inch chunks
6 ounces green beans cut into 1-inch pieces
2 tablespoons cornstarch or 2 teaspoons xanthan gum optional
instructions
Heat oil in a large dutch oven over medium-high heat. Add half of the beef cubes and cook without stirring until browned on one side, about 4 minutes. Stir and brown on the other side, remove from the pan, and set aside. Repeat with remaining beef.
Add onion, mushrooms, and garlic (adding more oil if needed). Cook until the onion is slightly softened.
Add the red wine to the pot and use a spatula to scrape up any brown bits. Cook until the wine is almost evaporated.
Add the browned beef, broth, celery, tomato paste, rosemary, salt & pepper. Bring to a boil, reduce heat and simmer for 60-90 minutes or until beef is tender.
Add turnip, carrots, and green beans. Simmer until the vegetables and beef are tender, about 20-30 minutes more.
If desired, combine the cornstarch or xanathan gum with 3 tablespoons of cold water or broth. Stir into the simmering stew to thicken.
notes
To thicken stew without using cornstarch or xanthan gum, use a blender to puree 1 or two cups of cooked turnips and carrots with a small amount of broth, then mix it back into the stew.Nutrition information does not include cornstarch or xanthan gum. Cornstarch will add 2g carbs per serving
