Beef Stew with Winter Vegetables
- Ready In:
- 2hrs 50mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 3⁄4 lb well-trimed beef, cut into 1 inch cubs
- 1⁄2 cup dry red wine
- 4 cloves garlic
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon black pepper
- 3 cups beef broth or 3 cups vegetable broth
- 3 medium onions, each cut into 6 wedges
- 1 (28 ounce) can diced tomatoes
- 1 medium butternut squash, peeled and cut into 1 inch pieces
- 1 (6 ounce) bag Baby Spinach
directions
- In a resealable bag, Combine the beef, wine, garlic, thyme, cinnamon and pepper.
- Seal and marinate in the refrigerator over night.
- The next day, Preheat the oven to 325 degrees.
- Pleace the meat mixture, broth, onions and tomatoes,with juice,in a dutch oven.
- Place over high and bring to boil.
- Cover, and PLACE IN OVEN.
- Bake 1 hour.
- Stir in squash, cover and bake for 1 1/2 hours.
- Remove from oven, and stir in the spinach until it is wilted.
- Serve.
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Reviews
-
This is a wonderful, hearty stew. I made it and took the lot of it to work for a pot-luck. I used beef broth which is enhanced by the flavor of the red wine. I prepared everything ahead of time according to your recipe except for adding the spinach. I heated up the stew in the crockpot at work, then added the spinach. Turned out perfectly. The cinnamon gave a unique and delicious flavor. Thanks for sharing your recipe.
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I've made this recipe a couple times using ground beef because I usually can't think far enough ahead to prepare stew meat and I need something ready in an hour. I just brown the ground beef with the stated seasonings and go from there. I like to add halved or quartered brussel sprouts to mine. Cinnamon truly is the secret ingredient that makes this stew stand out over the others that I make - my husband still hasn't guessed what that flavor is. This is one of those recipes that is even better as leftovers the next day! I highly recommend this nutritious, filling stew!
RECIPE SUBMITTED BY
Barb G.
Sonora, California