STEWpendous Beef

PREP 15 MIN COOK 2 HRS SERVES 6

2 lbs (907g) stewing beef (cut into 1 to 1 1/2 inch cubes)
1/2 tsp seasoned salt
2 Tbsp olive oil
1 1/2 cups coarsely chopped onions
1 cup chopped celery
2 tsp minced garlic
2 tsp Herbes de Provence *
2 1/2 cups reduced-sodium beef broth
2 Tbsp tomato paste
2 Tbsp balsamic vinegar
2 bay leaves
1 tsp granulated sugar
1 1/2 tsp EACH salt and freshly ground black pepper
1 large thin-skinned potato (such as Yukon Gold), unpeeled, cut into 3/4--inch pieces
1 large carrot, chopped
1 small sweet potato, peeled, cut into 3/4-inch pieces
2 Tbsp cornstarch
3/4 cup frozen green peas
2 Tbsp minced fresh parsley

1. Pat beef dry with paper towels. Sprinkle beef lightly all over with seasoned salt.
Heat 1 Tbsp olive oil in a large pot (preferabley non-stick) over medium-high heat.
Add half the beef cubes and cook, turning occasionally, until all sides are lightly browned.
Remove from pot and keep warm. Repeat with remaining 1 Tbsp olive oil and beef cubes.
Set browned beef aside.

2. Add onions, celery and garlic to same pot (you may add a bit more olive oil or 1/4 cup beef broth to pot if necessary to prevent sticking). Reduce heat to medium. Cook and stir until vegetables begin to soften, about 5 minutes. Return beef cubes to pot and stir in Herbes de Provence. Add beef broth, tomato paste, vinegar, bay leaves, sugar, salt and pepper. Bring to a boil. Reduce heat to low, cover and simmer for 1 hour and 15 minutes. (Make sure it's a low simmer and that mixture is not boiling or it will burn).

3. Stir in white potatoes and carrots. Cover and simmer for 25 more minutes. Stir in sweet potatoes and simmer for 20 to 25 more minutes, until vegetables are tender. Mix cornstarch with 2 Tbsp water until smooth. Add to stew. Mix well and continue to cook until stew is bubbly and has thinkened. Stir in peas and parsley and cook just until peas are heated through, about 2 minutes.

PER SERVING: 399 calories, 12.6 g total fat (3.9 sat fat), 39 g prot, 31 g carb, 4.4 fiber, 91 mg chol, 699 mg sod

* Herbes de Provence: It's a herb blend that you'll likely find right beside all the other dried herbs you buy at the grocery store. It's simply a combination of herbs commonly used in southern French cooking: basil, marjoram, rosemary, sage, thyme, savory and lavender.

Mmmmm...I messed up and bought red potatoes and yellow pototoes instead of sweet potatoes and yellow potatoes; but either way - it was all good!! Delicious meal for chilly day - warms you up quickly!