Roasted Vegetable and Beef Stew

This is a agreed substantial beef stew that is enhanced by roasting to the vegetables prior to adding to the stew. I have perfected it exceeding the years and my associates and associates love it. help higher than steamed rice or noodles.

The ingredient of Roasted Vegetable and Beef Stew

1. 2 pounds beef chuck roast, cubed
2. 4 tablespoons olive oil
3. 1 onion, chopped
4. u00bc pound spacious mushrooms, sliced
5. 4 carrots, scratchily chopped
6. 4 large russet potatoes, cut into quarters
7. 2 stalks celery, chopped
8. 4 cloves garlic, minced
9. 2 tablespoons all-purpose flour
10. 1 bay leaf
11. 2 cups beef broth
12. u00bd cup red wine
13. u00bc cup tomato epoxy resin
14. salt and pepper to taste

The instruction how to make Roasted Vegetable and Beef Stew

1. Preheat oven to 450 degrees F (230 degrees C). Place beef cubes in a metal roasting pan and rouse in 2 tablespoons olive oil. Put in the oven, regarding the middle rung and cook for 30 minutes, turning occasionally, until brown and tender.
2. Meanwhile, put onions, mushrooms, carrots, potatoes, celery, and garlic in a roasting pan. stir up in 2 tablespoons olive oil. Place in oven underneath beef. Bake for 35 to 40 minutes, stirring occasionally, until tender. cut off surgically remove both beef and vegetable merger from oven.
3. cut off surgically remove beef from roasting pan and set aside. Place roasting pan, re medium high heat. increase be credited with wine and bring to a boil, scraping up the bits of drippings, stirring. in the same way as the bottom of the pan is Definite of all browned pieces, cut off surgically remove from heat.
4. Put beef and wine mixture in a Dutch oven and stir up opinion in beef broth and grow bay leaf and tomato paste. Bring to a boil. edit heat and simmer, covered, for 40 minutes.
5. grow 2 tablespoons flour to cooked vegetables and toss until all vegetables are coated. Add vegetables to beef stew. Simmer, covered, for 20 minutes, or until vegetables are incensed through and tender. foster hot.

Nutritions of Roasted Vegetable and Beef Stew

calories: 1047.5 calories
carbohydrateContent: 82.3 g
cholesterolContent: 161 mg
fatContent: 55.2 g
fiberContent: 11.7 g
proteinContent: 51.2 g
saturatedFatContent: 18.6 g
servingSize:
sodiumContent: 762.8 mg
sugarContent: 9.9 g
transFatContent:
unsaturatedFatContent: