Prep time 17 minutes
Cook time 50 minutes
Makes 8 Servings
1 1/2 lbs lean beef tenderloin or bison, cut into one-inch cubes
2 leeks, whites and light green only, cut into chunks
3 or 4 medium sized cooking onions, peeled and cut into chunks
3 carrots, peeled and cut into chunks
3 parsnips, peeled and cut into chunks
110oz can whole plum tomatoes
1-10 oz can small potatoes (“trust me, they have to be canned!”)
Several cloves garlic
4 Tb extra virgin olive oil
1/2 cup whole-wheat flour
Sea salt and black pepper
1 tsp dried oregano
1 tsp dried basil
1 cup low-sodium, low-fat chicken stock
1 cup light beer
- Cut meat into one-inch cubes. Place whole-wheat flour, salt, ground pepper, oregano and basil in a large plastic container with a tight-fitting lid. Shake the contents so they mix. Now place the cubed meat in the container and shake until coated. Meanwhile in a large Dutch oven heat the oil and saute the garlic and onions until soft. Add remaining vegetables. Cook until meat is browned. You will notice the mixture is getting sticky. This is caused by the flour seasoning on the meat. When it gets too sticky add the chicken stock and light beer.
- Bring to a boil and then reduce heat to a simmer. Stir the stew until the sauce becomes evenly smooth. Now add canned, drained potatoes. Don’t be tempted to use regular potatoes as they become too mushy. Cook over low heat for another 30 minutes or until vegetables are tender.
NOTE: I do not currently have a Dutch oven, so I used a normal soup pot and it worked great – I let it simmer a bit longer to help the flavors further blend together.