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Quick Beef Stew with Root Vegetables

By: Hain Celestial

"Simmered in red wine and beef broth with spices and herbs, this hearty beef stew with carrots, parsnips, leeks and potatoes is ready in under an hour."

Rate/Review | Read Reviews (3)

Servings (Help)

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Original Recipe Yield 4 servings

Ingredients

1 1/2 pounds boneless beef chuck or sirloin, cut into 1-inch cubes
2 tablespoons Spectrum Organic Extra Virgin Olive Oil
2 1/2 cups cubed carrots, parsnips, leeks and new potatoes
Hain Pure Foods Iodized Sea Salt to taste
Coarsely ground black pepper to taste
1 cup Imagine Organic Beef Cooking Stock
2 cups red Zinfandel wine
1 tablespoon whole cloves
1/4 teaspoon ground cinnamon
3 whole bay leaves
6 thyme sprigs

Directions

Saute beef in Spectrum Organic Extra Virgin Olive Oil over a high heat in a heavy bottom high sided pan. When browned all over remove and transfer to a plate.
Season vegetables with Hain Pure Foods Iodized Sea Salt and pepper and saute until tender.
Stir in Imagine Organic Beef Cooking Stock, wine, herbs, spices and beef. Bring to a boil, then reduce heat and simmer until beef is cooked through and tender about 20 minutes.