Combine chopped rosemary, brown sugar, cumin, pepper, paprika, and salt. Rub mixture all over meat. Heat oil over medium-high heat in a large pot. Add seasoned meat and brown on all sides. Add broth, 2 cups water, and tomato sauce. Bring mixture to boiling; reduce heat. Simmer, covered, for 1 hour.
Recipe
Author
Hy-Vee Monthly Ad
Save Options
Description
Choose between your favorite stew meat for this flavorful fall stew. We suggest beef, lamb, or veal to pair with potatoes, parsnips, and carrots.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. fresh rosemary, finely chopped | ||
| 2 tsp. Hy-Vee brown sugar, packed | ||
| 1 ½ tsp. Hy-Vee ground cumin | ||
| 1 tsp. Hy-Vee ground black pepper | ||
| 1 tsp. Hy-Vee paprika | ||
| ½ tsp. kosher salt | ||
| 1 ½ lbs. Strauss fresh stew meat, such as beef, lamb, or veal | ||
| 2 tbsp. Gustare Vita olive oil | ||
| 3 c. Hy-Vee 33%-less-sodium chicken broth | ||
| 2 c. water | ||
| 2 tbsp. Hy-Vee tomato sauce | ||
| 2 c. russet potatoes, chopped | ||
| 3 medium carrots, peeled and cut into chunks | ||
| 2 stalk(s) celery, sliced | ||
| 1 parsnip, peeled and chopped | ||
| 1 medium yellow onion, cut into wedges | ||
| Fresh herbs, such as parsley and/or rosemary, for garnish |
Things To Grab
- Large pot with lid
Directions
Add potatoes, carrots, celery, parsnip, and onion to pot. Bring stew to boiling; reduce heat. Simmer, covered, 1 hour more or until vegetables are tender. Garnish with fresh herbs, if desired.
Nutrition facts
Servings
400 Calories per serving
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 120mg
- Sodium: 630mg
- Total Carbohydrates: 23g
- Protein: 41g
Daily Values
0%
Iron 20%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 15%
Recipe Source:
Hy-Vee Monthly Ad October 2018