Beef Stew

Soups and stews are a couple of my favorite things to make, especially during the colder months. I love the limitless options of what you can do with them, the aromas that fill the house for hours, the fresh ingredients and the fact that I usually have enough leftovers for a few lunches. The beef stew I’m sharing is very hearty with a rich, creamy base and it’s packed with veggies and greens, which always makes me feel good about what I’m eating. I adapted this recipe based on what I had at home and it was a huge hit. The original recipe is delicious, too!

Ingredients:
1 lb. beef stew meat
1/4 cup flour
salt & pepper to taste
3 Tbsp. canola oil
1 yellow onion, diced
4 cloves garlic, smashed
1/2 cup red wine (I use whichever red I have open at the moment)
1/2 can tomato soup
2 bay leaves
1/2 tsp. thyme
1/2 tsp. salt
4 cups low sodium beef stock
1 1/2 cups carrots, sliced into discs
2 cups red fingerling potatoes, diced
1 cup frozen green beans
1/2 cup frozen corn
1 cup kale, chopped into small pieces

Directions:
Pat beef tips dry and put them in a large bowl. Add flour and salt and pepper to taste. Mix until beef is covered in flour.
Put canola oil in Dutch oven on medium heat. Add beef tips and brown on each side.
Remove meat and set aside.
In same Dutch oven, add garlic and onion and cook 1-2 minutes.
Add red wine and continue to cook a few additional minutes.
Add tomato soup, bay leaves, thyme, salt and beef broth.
Stir while also scraping the bottom of the Dutch oven. (I typically use a silicone spatula for this so I don’t scratch the bottom of the pan.)
Put the beef in the mixture and bring to a boil.
Once it’s boiling, turn heat down and simmer for an hour, uncovered. Stir occasionally.
Add carrots and potatoes and cover. Cook for 50 minutes.
Add green beans, corn, and kale. Cook for 10 minutes.
Enjoy!