The Ultimate Beef Stew

Ingredients · for 4 (scales to your household)

• 1/4 cup All-purpose flour $0.07
• 1/2 tsp Salt $0.03
• 1/4 tsp Pepper $0.03
• 1.5 kg Boneless beef blade roast, cubed $33.00
• 3 tbsp Butter $0.61
• 1 tbsp Vegetable oil $0.08
• 2 ribs Celery, diced $0.60
• 1 Onion, diced $0.60
• 2 tbsp Tomato paste $0.24
• 1/2 cup Dry red wine $2.66
• 450 g Mini white potatoes, scrubbed and quartered $2.33
• 3 Carrots, cut in chunks $0.52
• 10 sprigs Fresh thyme $0.44
• 6 sprigs Fresh parsley $0.20
• 2 Bay leaves $0.02
• 3 cups Sodium-reduced beef broth $1.66
• 1/2 tsp Worcestershire sauce $0.04
• 3/4 cup Pickled cocktail onions, drained and rinsed $1.99
• 3/4 cup Frozen peas $0.55

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages. A line marked not counted is one we couldn't measure from the amount as written — it is missing from the total, not free.

Method

1. Nutritional facts per each of 8 servings: about
2. Sodium 780 mg
3. Protein 40 g
4. Calories 498.0
5. Total fat 27 g
6. Potassium 731 mg
7. Cholesterol 122 mg
8. Saturated fat 11 g
9. Total carbohydrate 21 g
10. Folate 17.0
11. Calcium 6.0
12. Vitamin A 74.0
13. Vitamin C 18.0
14. In large bowl, whisk together flour, salt and pepper; toss with beef to coat.
15. In large Dutch oven, heat 2 tbsp of the butter and the oil over medium heat; working in small batches, cook beef, stirring, until browned, about 20 minutes total. Using slotted spoon, remove to bowl; set aside.
16. Add remaining butter to Dutch oven; cook celery and onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add tomato paste; cook, stirring, for 2 minutes. Add wine; cook, stirring and scraping up browned bits, for 2 minutes.
17. Return beef and any juices to Dutch oven. Add potatoes, carrots, thyme, parsley and bay leaves. Stir in broth and Worcestershire sauce; bring to boil, stirring occasionally to loosen any remaining browned bits from bottom.
18. Cover and braise in 350 F (180 C) oven for 45 minutes. Stir in cocktail onions; cover and braise for 15 minutes. Uncover and cook until vegetables are tender and beef offers no resistance when pierced with tip of knife, 30 to 40 minutes. Stir in peas; cook for 5 minutes.