Beef Stew With Red Wine, Dried Plums, And Celery Root Recipe

Name: Beef Stew With Red Wine, Dried Plums, And Celery Root
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil, divided; 2 cups chopped onion; 3 garlic cloves, minced; 1/3 cup all-purpose flour; 2 pounds lean beef stew meat, cut into bite-sized pieces; 1 teaspoon salt, divided; 2 cups dry red wine; 2 (14-ounce) cans less-sodium beef broth; 2 thyme sprigs; 1/2 vanilla bean (optional); 1/2 teaspoon black pepper; 4 cups (3/4-inch) cubed peeled celeriac (celery root; about 1 pound); 16 pitted dried plums

Servings: persons

1 tablespoon olive oil, divided
2 cups chopped onion
3 garlic cloves, minced
1/3 cup all-purpose flour
2 pounds lean beef stew meat, cut into bite-sized pieces
1 teaspoon salt, divided
2 cups dry red wine
2 (14-ounce) cans less-sodium beef broth
2 thyme sprigs
1/2 vanilla bean (optional)
1/2 teaspoon black pepper
4 cups (3/4-inch) cubed peeled celeriac (celery root; about 1 pound)
16 pitted dried plums

1
Heat 1 teaspoon oil in a large Dutch oven over medium-high heat. Add onion; saute 10 minutes or until tender and golden brown. Add garlic; saute 1 minute. Spoon onion mixture into a large bowl.
2
Place flour in a shallow bowl or pie plate. Dredge beef in flour, shaking off excess. Heat remaining 2 teaspoons oil in pan over medium-high heat. Add half of beef mixture; sprinkle with 1/4 teaspoon salt. Cook 6 minutes, browning on all sides. Add browned beef to onion mixture. Repeat procedure with remaining beef mixture and 1/4 teaspoon salt.
3
Add wine to pan, scraping pan to loosen browned bits. Bring to a boil; reduce heat, and simmer 10 minutes or until liquid is reduced to about 1 cup. Add beef mixture, broth, thyme, and vanilla bean half, if desired. Bring mixture to a simmer. Stir in remaining 1/2 teaspoon salt and pepper. Cover, reduce heat to medium-low, and simmer 1 hour or until beef is just tender.
4
Discard thyme sprigs and vanilla bean half. Stir in celeriac and dried plums. Simmer, uncovered, 1 hour or until beef and vegetables are very tender and sauce is thick, stirring occasionally.

886

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon olive oil, divided, 2 cups chopped onion, 3 garlic cloves, minced, 1/3 cup all-purpose flour, and more.

Yes, Beef Stew With Red Wine, Dried Plums, And Celery Root falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Stew With Red Wine, Dried Plums, And Celery Root

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