This Navajo Stew is a robust and satisfying dish that brings a warm, home-style flavor to your table. Featuring tender chunks of beef slow-cooked with aromatic garlic, celery, and onions, the stew develops a rich, savory depth enhanced by a splash of red wine and thyme. The addition of potatoes, carrots, and baby onions provides a hearty texture, while frozen peas add a fresh pop of color and sweetness. Thickened with a roux made from flour and onion liquid, the sauce coats every bite perfectly. Ideal for cold evenings or meal prep, this one-pot wonder is simple to make with pantry staples and delivers a comforting, protein-packed satisfaction that the whole family will love.
Navajo Stew
Description
This Navajo Stew is a robust and satisfying dish that brings a warm, home-style flavor to your table. Featuring tender chunks of beef slow-cooked with aromatic garlic, celery, and onions, the stew develops a rich, savory depth enhanced by a splash of red wine and thyme. The addition of potatoes, carrots, and baby onions provides a hearty texture, while frozen peas add a fresh pop of color and sweetness. Thickened with a roux made from flour and onion liquid, the sauce coats every bite perfectly. Ideal for cold evenings or meal prep, this one-pot wonder is simple to make with pantry staples and delivers a comforting, protein-packed satisfaction that the whole family will love.Ingredients
Directions
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Heat the cooking oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
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Pat the beef chunks dry and brown them in the hot oil until sealed on all sides.
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Blend the tomatoes until smooth, then add them to the pot along with the thyme, salt, pepper, red wine, and 1 1/2 cups of water.
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Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2 hours.
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Add the quartered potatoes and small carrots to the pot.
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Cover and continue to simmer for another 45 minutes, or until the vegetables are tender.
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Drain the canned tiny onions, reserving the liquid in a separate bowl.
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Add the drained onions and frozen peas to the stew pot.
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In a small bowl, whisk the flour with 3/4 cup of the reserved onion liquid until smooth and lump-free.
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Stir the flour mixture and Kitchen Bouquet into the stew.
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Simmer uncovered for 5 minutes to allow the stew to thicken.
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Serve hot in large bowls.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1194.9kcal
- % Daily Value *
- Total Fat 43.2g67%
- Saturated Fat 14.8g74%
- Cholesterol 177.1mg60%
- Sodium 5253.6mg219%
- Total Carbohydrate 113.9g38%
- Dietary Fiber 20.2g81%
- Sugars 25.1g
- Protein 74.7g150%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
