Wintertime Braised Beef Stew

This wonderful beef stew makes an easy Sunday meal. It’s even better a day or two later, so we always make a double batch for leftovers.

—Michaela Rosenthal, Woodland Hills, CA

Prep: 40 min. • Bake: 2 hours • Makes: 8 servings

• 2 lbs. boneless beef sirloin steak or chuck roast, cut into 1-in. pieces
• 2 Tbsp. all-purpose flour
• 2 tsp. Montreal steak seasoning
• 2 Tbsp. olive oil, divided
• 1 large onion, chopped
• 2 celery ribs, chopped
• 2 medium parsnips, peeled and cut into 1 ½-in. pieces
• 2 medium carrots, peeled and cut into 1 ½-in. pieces
• 2 garlic cloves, minced
• 1 can (14 ½ oz.) diced tomatoes, undrained
• 1 cup dry red wine or reduced-sodium beef broth
• 2 Tbsp. red currant jelly
• 2 bay leaves
• 2 fresh oregano sprigs
• 1 can (15 oz.) cannellini beans, rinsed and drained
• Minced fresh parsley, optional

1. 1. Preheat oven to 350°. Toss beef with flour and steak seasoning.
2. 2. In an ovenproof Dutch oven, heat 1 Tbsp. oil over medium heat. Brown the beef in batches; remove with a slotted spoon.
3. 3. In same pot, heat the remaining oil over medium heat. Add onion, celery, parsnips and carrots; cook and stir until onion is tender. Add minced garlic; cook 1 minute longer. Stir in tomatoes, wine, jelly, bay leaves, oregano and beef; bring to a boil.
4. 4. Bake, covered, 1 ½ hours. Stir in beans; bake, covered, 30-40 minutes longer or until beef and vegetables are tender. Remove bay leaves and oregano sprigs. If desired, sprinkle with parsley.

1 cup: 310 cal., 9g fat (3g sat. fat), 64mg chol., 373mg sod., 26g carb. (8g sugars, 5g fiber), 25g pro. Diabetic exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat.