This is the 6th recipe I've made from Deceptively Delicious (by the end of 2011, I'll have made every recipe in the book), and we have another winner with this one. All three kids ate it happily and my husband loved it - even though he watched me puree the broccoli for it!
1 medium onion, quartered
2 medium carrots, cut into large chunks
2 stalks celery, cut into large chunks
2 cloves garlic
3 lbs boneless beef stew meat, cut into 1" cubes
1/3 cup flour
1 tsp salt
1/2 tsp black pepper
non stick cooking spray
1 tbsp olive oil
3 cups reduced fat low sodium beef broth
1 (15 oz) can chopped tomatoes, with their juice
1 large potato, any kind, cut into 1/2" cubes 1/2 cup broccoli pruee
*Notes: I used more like 1 tsp + of black peppe because we all love it and I also used 4 potatoes because my kids will eat and eat and eat them. The original recipe also says to peel the potatoes but we neve do, I just give them a good scubbing.
Unless you already have a stockpile of pueed veggies in you freezer as this book suggests, you'll have to cut up and steam about 1/2 cup of broccoli first.
I always steam until they're as green as they can possibly be, and then I pop them (and whatever water is leftover) in my magic bullet, and puree till it's nice and smooth.
Mix the flour with the salt and pepper and them toss in your cubes of beef until they're evenly coated. Then give your skillet a little dose of non stick cooking spray, and add the olive oil once the pan is hot.
Bown half of the beef cubes on all sides, which takes about 5 minutes, transfer them to a large pot and then brown the othe half of your pieces.
Chop the celery, carrots, onion and garlic.
The recipe says to add the canned tomatoes with their juices as they are, but I pureed them so they'd go unnoticed (I don't especially love the idea of a chunk of tomato in my stew anyway...).
Next add the beef broth, broccoli puree and veggies.
Let this simmer for an afternoon and you're in for a very tende treat in about 4 hours. If you want to try this in an evening, you can cook on high for about an hour.
A hunk of homemade bread is pefect for dipping and is a must with stew at our house!