Canadian Beef Stew
A hearty and flavorful beef stew originating from Canada, perfect for a cold winter evening. This recipe combines tender beef with spring vegetables and a rich broth.
Ingredients
- ●2 pounds Beef Stew MeatCut into 1-inch cubes
- ●2 Spring OnionsChopped
- ●2 tablespoons All-purpose FlourFor dredging
- ●2 tablespoons Canola OilFor browning
- ●1 teaspoon SaltTo taste
- ●1/2 teaspoon Black PepperTo taste
- ●4 cups Beef BrothLow-sodium
- ●1 cup Red WineOptional
- ●2 sprigs Spring ThymeFresh
- ●2 medium Spring CarrotsSliced
Instructions
- 1
1. Heat 1 tablespoon of oil in a large Dutch oven over medium-high heat.
- 2
2. Dredge the beef cubes in flour, shaking off excess.
- 3
3. Brown the beef in batches, 2-3 minutes per side. Transfer to a plate.
- 4
4. Add the remaining 1 tablespoon of oil to the pot.
- 5
5. Add the spring onions and cook until softened, 3-4 minutes.
- 6
6. Add the beef broth, red wine (if using), salt, and black pepper.
- 7
7. Return the browned beef to the pot.
- 8
8. Add the sliced carrots and thyme sprigs.
- 9
9. Bring the stew to a boil, then cover and transfer to the oven.
- 10
10. Braise the stew in a preheated oven at 300°F (150°C) for 2 1/2 hours.
- 11
11. Serve hot, garnished with fresh thyme.