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Beef Stew

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Servings 2
Calories 412kcal

Ingredients

Beef Stew

  • 1 tsp Extra-virgin olive oil
  • 8 oz Beef sirloin cut into bite-sized pieces
  • 1 TBSP Tomato paste
  • 1/2 cup Onion diced
  • 1 Carrot peeled and chopped
  • 2 stalks Celery chopped
  • 1 clove Garlic minced
  • 2 sprigs Fresh thyme
  • 1 sprig Fresh rosemary
  • 1/2 tsp Salt
  • ¼ tsp Black pepper
  • 4 cups Beef broth
  • 2 cups Potatoes peeled and diced
  • 1 Parsnips cut into chunks
  • 4 tsp Cornstarch
  • 4 tsp Water

Bread

  • 2 slices Artisan bread

Beer

  • 24 oz Light beer cold
US Customary - Metric

Instructions

  • Heat the olive oil in a medium-sized pot over medium heat.
  • Add the beef and tomato paste, cook until browned on all sides, stirring occasionally. Add the onion, carrot, celery, and garlic to the pot and sauté for a few minutes, until the onion is translucent. Add the thyme, rosemary, salt, and pepper, and stir to combine. Stir in the beef broth, potatoes, and parsnips to the pot and stir to combine. Cover the pot and let the stew simmer for 30 minutes, or until the vegetables are tender and the beef is tender.
  • Finish the Stew: In a small bowl, whisk together the cornstarch and water until smooth. Add the mixture in small increments to the pot and stir until it thickens to a hearty consistency.
  • Remove the pot from the heat and let the stew cool for a few minutes before serving.
  • Portion the stew and serve with artisan bread and beer.

Nutrition

Calories: 412kcal | Carbohydrates: 34g | Protein: 34g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 67mg | Sodium: 2571mg | Potassium: 1383mg | Fiber: 7g | Sugar: 9g | Vitamin A: 5448IU | Vitamin C: 23mg | Calcium: 142mg | Iron: 4mg