Try this recipe!
- 3 pounds stew beef
- 2 carrots, sliced
- 3 stalks celery, sliced
- 3 yellow onions, chopped
- 3 large potatoes, diced
- 8 ounces button mushrooms, cut into quarters
- 2 cups beef stock (see recipe on page 4 or use canned)
- ¼ cup red wine
- 4 tablespoons olive oil, divided
- Salt and pepper to taste
In a large stock pot, heat 2 tablespoons olive oil. Add carrots, celery, mushrooms and onions. Stir until they begin to brown, then remove them from the pot. Add the remaining 2 tablespoons olive oil to pot with beef, and season with salt and pepper. Stir until the beef is brown and all liquid has evaporated. Add red wine and scrape the pot to loosen any cooked-on beef. Add vegetables, beef stock, potatoes and water to cover. Slowly simmer until potatoes are tender and adjust seasoning as you like.
Nutrition information per serving: 4 servings; 596 calories; 20 g fat; 51 g protein; 51g carbohydrates