balsamic make the broth even richer


CLASSIC BEEF STEW WITH CARROTS AND POTATOES


PREP TIME 10 MIN. – COOK TIME 3 HOURS READY IN 3 HOURS 10 MIN. – SERVINGS 6


¼ cup all-purpose flour 1½ lbs beef stew meat, cut into 1-inch pieces 3 tbsp canola oil 1 large onion, finely chopped 2 tbsp tomato paste 2 tbsp balsamic vinegar


1 cup dry red wine 4 cups low-sodium beef broth 1 (½ oz) pkg Nature’s Promise® Organic Roasting Blend (fresh parsley, thyme, and rosemary) 4 medium carrots 2 large russet potatoes (about 1 lb), scrubbed


STEP 1 Preheat oven to 350°F. To a medium bowl, add the flour, and season with salt and pepper. To bowl, add the beef, tossing to coat. In a large heavy-duty oven-safe pot or Dutch oven, heat oil on medium-high. Add beef in batches, making sure not to overcrowd the pan. Cook each batch about 5 min., until golden on all sides. Transfer browned meat to a plate. STEP 2 Reduce heat to medium and add the onion. Sauté, stirring frequently, 5–7 min., until mostly softened. Stir in tomato paste, and cook 30 sec.–1 min. Add the vinegar, wine, and beef broth, using a wooden spoon to scrape any bits stuck to the bottom. Return beef to pot, adding the thyme and rosemary sprigs from the herb roasting blend. Season with salt and pepper. Bring mixture to a simmer, cover, and then transfer to oven. Cook 1½–2 hours, until beef is tender. STEP 3 Meanwhile, cut the carrots on a bias into 1-inch rounds. Cut the potatoes into 1-inch pieces. When beef is tender, carefully stir in carrots and potatoes. Return to oven uncovered and bake 25–35 min., until vegetables are tender. Remove herbs before serving. Chop the parsley from herb blend and garnish stew.


PER SERVING: 369 CALORIES, 13G FAT, 3G SATURATED FAT, 71MG CHOLESTEROL, 213MG SODIUM, 28G CARBOHYDRATE, 3G FIBER, 5G SUGAR, 28G PROTEIN


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