Beet and Vegetable Beef Stew
This red-colored stew is packed with nutrition from the vegetables and meat. Serve this hearty stew in the height of winter with a loaf of fresh whole wheat bread to "beet" the cold.
Ingredients
- 2 pounds stewing beef, trimmed and cubed (can use 2 pounds pork tenderloin for a pork stew)
- 32 ounces reduced-sodium beef broth 2 medium red beets, peeled and chopped
- 2 medium onions, peeled and chopped
- 2 large carrots, peeled and chopped (about 10 baby carrots, chopped) ¾ pound golden potatoes, washed and cubed
- 2 cloves garlic, minced
- 2 tablespoons balsamic vinegar 3 tablespoons tomato paste
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 bay leaf
- 3 tablespoons all-purpose flour or cornstarch mixed with 2 tablespoons cold water 2 tablespoons canola oil or your favorite oil
Directions
Trim the beef and cut into cubes. Coat evenly in the salt and pepper. Heat oil in a large pot or Dutch oven over medium-high heat. Add stew meat and sear each side until beginning to brown, about 2-3 minutes per side. When browned, remove from the pot and set aside.
Add chopped carrots, onion, and beets to the same pot and sauté, stirring frequently until the vegetables begin to soften, about 8 minutes. Then, add the tomato paste, garlic and thyme and stir until well combined. Cook for about 1 minute, stirring constantly to prevent burning. Next, pour in balsamic vinegar, continuing to stir, loosening up the flavorful bits on the bottom of the pan. Add the flour/cornstarch and whisk until there are no clumps. Pour the beef broth into the pot, followed by the seared meat, potatoes, and bay leaf. Stir well. Turn the stove on high and bring the stew to a boil. When the stew begins to boil, immediately turn down the heat until the stew is just simmering. Place the lid on and allow the stew to simmer for 2 hours, stirring occasionally.
