What makes this stew heart healthy is the fact that we’ve reduced the quantity of beef and upped the veggies. We’ve also opted for low-sodium broth. Served up with some warm crusty bread, this will surely become one of your family’s favorite wintertime meals.
2 tablespoons olive oil
2 pounds cubed beef chuck
1 cup button mushrooms
2 cups chopped onion
2 tablespoons minced garlic
1 tablespoon chopped fresh thyme (or 1 tsp dried)
½ cup dry red wine
4 cups low-sodium beef, chicken, or vegetable broth (homemade or store-bought)
3 cups peeled and cubed sweet potatoes
1 ½ cups peeled and cubed potatoes (red or Yukon gold)
1 ½ cups sliced carrots
1 teaspoon Kosher salt
½ teaspoon oregano
¼ teaspoon cumin
¼ teaspoon chili flakes (optional)
Freshly ground pepper
1 (15 oz can) no-salt-added cannellini or navy beans, drained and rinsed
Heat 1 tablespoon olive oil in a large saucepan over medium-high heat. Add the beef and brown on all sides, about 5 minutes. Remove beef with a slotted spoon.
Add ½ tablespoon olive oil to the same saucepan and sauté mushrooms for about 4 minutes until they start to brown. Reduce heat to medium-low, add remaining ½ tablespoon olive oil and onions. Sauté for about 5 minutes until translucent. Add the garlic and thyme. Sauté for 1 minute.
Deglaze the saucepan with the red wine. Once the wine has evaporated, add the broth and bring to a boil. Add back the beef with its juices to the saucepan. Cover and let simmer on low heat for 45minutes. Be sure to stir occasionally.
Add sweet potatoes, potatoes, and carrots. Cover and cook for an additional 45 minutes. Uncover and stir in beans, kosher salt, oregano, cumin, chili flakes (if using), and ground pepper. Cook uncovered for another 30 minutes until the stew has thickened.
Serve with warm bread and enjoy.