Ingredients
- 12 oz Beef sirloin cut into 1½-inch cubes and patted dry
- 2 TBSP All-purpose flour
- 1/4 tsp Salt plus more to taste
- 1/4 tsp Black pepper plus more to taste
- 3 TBSP Extra-virgin olive oil divided
- 4 cups Beef broth
- 1 cup Onion chopped
- 1 cup Canned diced tomato
- 1 tsp Fresh thyme minced
- 4 Carrots peeled and cut into 1-inch pieces
- 2 medium Yukon gold potatoes peeled and cut into 1-inch cubes
- 1/2 cup Green Peas
- 1 TBSP Fresh parsley minced
- 2 slices Crusty bread toasted
- 2 tsp Butter
Sparkling Water
- 16 oz Sparkling water cold
Instructions
- In a large bowl, toss beef cubes with flour, salt, and pepper.
- Warm 1/3 of the oil in a large Dutch oven or heavy pot on medium-high heat. Add the meat in a single layer without crowding. Brown on all sides, about 5 to 7 minutes. Remove beef; transfer to a bowl. Repeat with remaining meat.
- Add 1/4 cup of the broth to deglaze the pot, stirring with a wooden spoon, scraping loose any browned bits on the bottom of the pot. Transfer cooking liquid to bowl with meat.
- Add the remaining oil to the pot over medium heat. Add onion and cook for 5 minutes, stirring. Return reserved beef and juices to the pan. Add remaining broth, tomatoes, and thyme. (Add more broth if needed, to cover.) Increase heat to bring it to a boil. Reduce heat to medium-low, cover, and simmer for 30 minutes.
- Add carrots and potatoes to the pot. Let simmer, covered, for 30 to 45 minutes or longer if needed until the beef is very tender and the vegetables are cooked through. Stir in the peas and parsley.
- Toast the bread. Then spread with butter.
- Portion the beef stew; serve with bread and sparkling water.
Nutrition
Calories: 920kcal | Carbohydrates: 81g | Protein: 61g | Fat: 41g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Trans Fat: 0.2g | Cholesterol: 138mg | Sodium: 2128mg | Potassium: 3059mg | Fiber: 14g | Sugar: 29g | Vitamin A: 22236IU | Vitamin C: 99mg | Calcium: 536mg | Iron: 10mg
Vegetable Beef Soup
Ingredients
- 12 oz Beef sirloin cut into 1½-inch cubes and patted dry
- 2 TBSP All-purpose flour
- 1/4 tsp Salt plus more to taste
- 1/4 tsp Black pepper plus more to taste
- 3 TBSP Extra-virgin olive oil divided
- 4 cups Beef broth
- 1 cup Onion chopped
- 1 cup Canned diced tomato
- 1 tsp Fresh thyme minced
- 4 Carrots peeled and cut into 1-inch pieces
- 2 medium Yukon gold potatoes peeled and cut into 1-inch cubes
- 1/2 cup Green Peas
- 1 TBSP Fresh parsley minced
- 2 slices Crusty bread toasted
- 2 tsp Butter
Sparkling Water
- 16 oz Sparkling water cold
Instructions
- In a large bowl, toss beef cubes with flour, salt, and pepper.
- Warm 1/3 of the oil in a large Dutch oven or heavy pot on medium-high heat. Add the meat in a single layer without crowding. Brown on all sides, about 5 to 7 minutes. Remove beef; transfer to a bowl. Repeat with remaining meat.
- Add 1/4 cup of the broth to deglaze the pot, stirring with a wooden spoon, scraping loose any browned bits on the bottom of the pot. Transfer cooking liquid to bowl with meat.
- Add the remaining oil to the pot over medium heat. Add onion and cook for 5 minutes, stirring. Return reserved beef and juices to the pan. Add remaining broth, tomatoes, and thyme. (Add more broth if needed, to cover.) Increase heat to bring it to a boil. Reduce heat to medium-low, cover, and simmer for 30 minutes.
- Add carrots and potatoes to the pot. Let simmer, covered, for 30 to 45 minutes or longer if needed until the beef is very tender and the vegetables are cooked through. Stir in the peas and parsley.
- Toast the bread. Then spread with butter.
- Portion the beef stew; serve with bread and sparkling water.
Nutrition
Calories: 920kcalCarbohydrates: 81gProtein: 61gFat: 41gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 21gTrans Fat: 0.2gCholesterol: 138mgSodium: 2128mgPotassium: 3059mgFiber: 14gSugar: 29gVitamin A: 22236IUVitamin C: 99mgCalcium: 536mgIron: 10mg
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