Rating
Published Aug 30th
Prep 15m Cook 45m Additional - Ready In 1h
Servings - Calories 462
Rutabagas and beef chuck roast make this stew a hearty and comforting main dish any night of the week.
Recipe Ingredients
- 1 pound boneless beef chuck roast, trimmed
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons vegetable oil
- ½ cup dry red wine
- 3 cups low-sodium beef broth
- 2 cups cubed rutabaga
- 1 medium onion, cut into thin wedges
- 4 carrots, cut diagonally into 1-inch pieces
- ½ cup thinly sliced celery
- 4 cloves garlic, minced
- 2 bay leaves
- 2 teaspoons herbes de Provence
Cooking Directions
- 1 Cut beef chuck roast into 3/4-inch pieces. Toss together beef, flour, and 1/4 teaspoon each salt and pepper in a bowl until coated. Heat oil in a large pot over medium-high heat. Add meat and cook until browned, about 5 minutes.
- 2 Add red wine (if using) to pot and simmer until alcohol evaporates, 3 to 4 minutes. Stir in broth, rutabaga, onion, carrots, celery, garlic, bay leaves, herbes de Provence, and remaining salt and pepper. Bring to a boil. Reduce heat and simmer, covered, until meat and vegetables are tender, 30 to 40 minutes. Discard bay leaves.
Nutrition Facts
- Calories 462
- Carbohydrate 19.5 g
- Cholesterol 81.7 mg
- Fat 31.3 g
- Fiber 4.4 g
- Protein 25.4 g
- Saturated Fat 10.1 g
- Sodium 443.5 mg