Beef Stew with Red Wine, Dried Plums, and Celery Root

The vanilla bean in this recipe is optional, but the rich flavor it imparts is well worth the addition.

Yield: 8 servings (serving size: 1 cup)

Ingredients

• 1  tablespoon  olive oil, divided
• 2  cups  chopped onion
• 3  garlic cloves, minced
• 1/3  cup  all-purpose flour
• 2  pounds  lean beef stew meat, cut into bite-sized pieces
• 1  teaspoon  salt, divided
• 2  cups  dry red wine
• 2  (14-ounce) cans less-sodium beef broth
• 2  thyme sprigs
• 1/2  vanilla bean (optional)
• 1/2  teaspoon  black pepper
• 4  cups  (3/4-inch) cubed peeled celeriac (celery root; about 1 pound)
• 16  pitted dried plums

Preparation

Heat 1 teaspoon oil in a large Dutch oven over medium-high heat. Add onion; sauté 10 minutes or until tender and golden brown. Add garlic; sauté 1 minute. Spoon onion mixture into a large bowl.

Place flour in a shallow bowl or pie plate. Dredge beef in flour, shaking off excess. Heat remaining 2 teaspoons oil in pan over medium-high heat. Add half of beef mixture; sprinkle with 1/4 teaspoon salt. Cook 6 minutes, browning on all sides. Add browned beef to onion mixture. Repeat procedure with remaining beef mixture and 1/4 teaspoon salt.

Add wine to pan, scraping pan to loosen browned bits. Bring to a boil; reduce heat, and simmer 10 minutes or until liquid is reduced to about 1 cup. Add beef mixture, broth, thyme, and vanilla bean half, if desired. Bring mixture to a simmer. Stir in remaining 1/2 teaspoon salt and pepper. Cover, reduce heat to medium-low, and simmer 1 hour or until beef is just tender.

Discard thyme sprigs and vanilla bean half. Stir in celeriac and dried plums. Simmer, uncovered, 1 hour or until beef and vegetables are very tender and sauce is thick, stirring occasionally.

Nutritional Information

Calories:

297 (30% from fat)

Fat:

9.9g (sat 3.3g,mono 4.7g,poly 0.6g)

Protein:

25.1g

Carbohydrate:

27.2g

Fiber:

3.4g

Cholesterol:

71mg

Iron:

3.8mg

Sodium:

608mg

Calcium:

65mg