For some reason I love beef stew, I suppose because it is the American version of Boeuf Bourguignon, which happens to be one of my favorite French dishes (yes I said French again). The wonderful thing about beef stew is that you can actually make it a day in advance and in a large quantity for a fun meal, for the entire family or while entertaining friends during the winter months.
Now, although I enjoy traditional beef stew with potatoes and carrots, on occasion I am always looking for “out of the norm” recipes to make the meal exciting and yet weight watcher friendly and thankfully I was able to do just that with the beef stew recipe that I found here. It has no potatoes or carrots, instead it’s made with dried plums and celery celeriac. I actually made this version minus the vanilla bean and it was pretty good and I didn’t feel guilty about watching what I ate. I paired it with a *robust Cabernet and sliced, *rustic French (yes I said French) bread from Trader Joe’s.
*Wine and bread suggestions are based on what is available in your part of the world.
So enjoy and let me know what you thought of the recipe.
- 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
Heat 1 teaspoon oil in a large Dutch oven over medium-high heat. Add onion; sauté 10 minutes or until tender and golden brown. Add garlic; sauté 1 minute. Spoon onion mixture into a large bowl.
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.
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.
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.
Calories:297 (30% from fat)
Fat: 9.9g (sat 3.3g,mono 4.7g,poly 0.6g)