This beef stew has it all, meat, potatoes, vegetables and big flavors.
Submitted by: Michaela Rosenthal
8-10 servings
Total Time: 140 minutes
1. Heat oven to 350 degrees F.
2. Toss beef with flour and steak seasoning.
3. In an ovenproof Dutch oven, heat 1 tablespoon oil over medium heat.
4. Brown beef in batches; remove with a slotted spoon.
5. In the same pan, heat remaining oil over medium heat. Add onion, celery, baby carrots; cook until onion is tender.
6. Stir in garlic and cook 1 minute longer before adding tomatoes, wine or broth, bay leaves and beef; bring to a gentle boil.
7. Bake, covered, 1-1/2 hours, stirring occasionally.
8. Stir in great Northern beans, red beans and rutabagas; bake, covered, 20 minutes longer or until beef and vegetables are tender.
9. Add green beans with potatoes and lemon juice 5 minutes before stew is removed from oven.
10. Before serving, sprinkle with parsley, if desired.
Prep time: 30 minutes
Bake time: 1 hour; 50 minutes