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Beef Stew With Winter Vegetables

Diet.Chef's picture
Ingredients
  Trimmed beef tenderloin 3⁄4 Pound, trimmed well, cut into 1" cubes
  Dry red wine 1⁄2 Cup (8 tbs)
  Garlic 4 Clove (20 gm), minced
  Dried thyme 1⁄2 Teaspoon, crushed
  Ground cinnamon 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Fat free beef broth/Fat free vegetable broth 3 Cup (48 tbs)
  Onions 3 Medium, each cut into 6 wedges
  Canned diced tomatoes 28 Ounce (1 Can)
  Butternut squash 1 Medium, peeled and cut into 1 inch pieces
  Baby spinach 6 Ounce (1 Bag)
Directions

In a zip-top plastic bag, combine the beef, wine, garlic, thyme, cinnamon, and pepper.
Seal and marinate in the refrigerator overnight.
The next day, preheat the oven to 325°F.
Place the meat mixture, broth, onions, and tomatoes (with juice) in an ovenproof Dutch oven.
Place over high heat and bring to a boil.
Cover and place in the oven.
Bake for 1 hour.
Stir in the squash.
Cover and bake for 1 1/2 hours.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Side Dish
Method: 
Stewed
Interest: 
Winter
Ingredient: 
Beef
Preparation Time: 
10 Minutes
Cook Time: 
150 Minutes
Ready In: 
160 Minutes
Servings: 
4

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