Recipe Background
Nothing beats a big bowl of Wintertime Stew when the chill begins to settle in the air... except a warm fire to enjoy it with! Big chunks of savory, succulent, steak-seasoned beef help bulk up each spoonful, with plenty of creamy, protein-packed beans to add even more filling fun! Herbaceous, flavorful, and oh-so warming, Wintertime Stew casts the cold right out the door!
Nothing beats a big bowl of Wintertime Stew when the chill begins to settle in the air... except a warm fire to enjoy it with! Big chunks of savory, succulent, steak-seasoned beef help bulk up each spoonful, with plenty of creamy, protein-packed beans to add even more filling fun! Herbaceous, flavorful, and oh-so warming, Wintertime Stew casts the cold right out the door!
Ingredients
- 1 (2-pound) beef sirloin steak or chuck roast boneless, cut into 1-inch pieces
- 2 tablespoons all-purpose flour
- 2 teaspoons Montreal Steak® seasoning
- 2 tablespoons olive oil divided
- 1 large onion chopped
- 2 ribs celery chopped
- 2 medium parsnips peeled, cut into 1 1/2-inch pieces
- 2 medium carrots peeled, cut into 1 1/2-inch pieces
- 2 cloves garlic minced
- 1 (14.5-ounce) can diced tomatoes
- 1 cup dry red wine or reduced-sodium beef broth
- 2 tablespoons red currant jelly
- 2 bay leaves
- 2 fresh oregano sprigs
- 1 (15-ounce) can cannellini beans rinsed and drained
- fresh parsley optional, to taste, minced, for garnish
Directions
- Preheat the oven to 350 degrees F.
- In a bowl, add the beef, the flour, and the steak seasoning and toss to combine.
- In an ovenproof Dutch oven over medium heat, heat 1 tablespoon of the oil.
- Add the beef to the hot oil in batches and cook until browned, about 2-3 minutes per side.
- Transfer the browned beef to a plate using a slotted spoon and repeat until all of the beef is browned.
- In the same Dutch oven, add and heat the remaining olive oil.
- Add the onion, the celery, the parsnips, and the carrots to the hot oil and cook, while stirring, until the onion is tender, about 5 minutes.
- Add the garlic and cook until fragrant, about 1 minute.
- Add the tomatoes, the wine, the red currant jelly, the bay leaves, the oregano, and the browned beef and stir to combine.
- Bring the mixture to a boil.
- Cover the Dutch oven and bake for 1 hour 30 minutes.
- Add the beans and stir to combine.
- Cover the Dutch oven and bake until the beef and the vegetables are tender, about 30-40 minutes.
- Remove and discard the bay leaves and the oregano sprigs.
- Serve garnished with the parsley.
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