Prep Time: 25 Minutes
Cooking Time: 2 Hours
November/December 2021 Dig In Magazine Recipe
DirectionsBig Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, Visit fightbac.org
1: Wash hands with soap and water.
2: Rinse all fresh produce items under cold running water prior to prepping.
3: Place 3 tablespoons flour in a large bowl and season with salt and pepper. Add beef cubes and toss to coat; set aside. Wash hands with soap and water after handling raw meat.
4: In a Dutch oven or large soup pot over medium heat, add oil. Once hot, add beef cubes in batches and cook for 6 minutes or until browned all over; transfer to a large bowl.
5: Add onion, garlic, salt and pepper to the pot. Cook, stirring occasionally, for 5 minutes or until softened and just starting to brown. Sprinkle with remaining flour and cook, stirring occasionally, for 1 minute. Add wine, scraping up any browned bits from the bottom of the pot. Cook for 3 minutes or until the mixture has slightly thickened.
6: Return meat and any accumulated juices in the bowl to the pot. Add tomatoes, broth, bay leaves and thyme and stir to combine.
7: Increase heat to high and bring to a boil. Reduce heat to low and simmer, covered, for 1 hour. Add carrots and potatoes, cover and cook for 1 hour or until vegetables are tender and internal temperature of meat reaches 145 degrees Fahrenheit as verified with an instant-read food thermometer.
8: Remove and discard bay leaves and thyme sprigs. Season with additional salt and pepper, if desired.
Nutrition FactsNutrition Information Per Serving
Total Fat 21 g
Saturated Fat 8 g
Cholesterol 61 mg
Sodium 565 mg
Carbohydrates 34 g
Fiber 5 g
Sugars. 5 g
Protein 20 g