Easy Beef Sauerbraten Stew
Servings: 8
Ingredients
- 1 tablespoon olive oil
- Kosher or fine sea salt
- Freshly ground black pepper
- 2 pounds boneless beef chuck roast , cut into 2-inch pieces
- 1 white onion , diced
- 1- pound baby carrots
- 2 cups gluten-free beef broth
- 1 cup red wine
- ¼ cup red wine vinegar
- 1 (5-ounce) box Homefree Ginger Snap mini cookies, finely crushed
- Chopped parsley , to garnish
Instructions
- Season the beef with salt and pepper Heat oil in a Dutch oven or large pot over medium-high heat. Add the beef and brown on all sides for about 8 minutes. Add the onion and cook until it starts to brown, about 5 minutes.
- Add the beef broth, wine, and vinegar, bring to a boil, cover the pot, reduce the heat, and simmer for 2 ½-3 hours or until tender. Add the carrots and simmer, covered, for another 10 minutes. Add the ginger snaps, stir well, and continue to simmer, uncovered, for another 5 minutes or until the gravy has thickened and the carrots are tender.
- Garnish with parsley and serve.
Nutrition
Calories: 276kcal | Carbohydrates: 7g | Protein: 23g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 362mg | Potassium: 604mg | Fiber: 2g | Sugar: 3g | Vitamin A: 7834IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 3mg
