Servings: 6 servings
Calories: 552kcal
INGREDIENTS
- 3 tbsp vegetable oil
- 2 lbs chuck roast (cut into bite size pieces) (900g)
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 1 large carrot (finely diced)
- 1 stick celery (finely diced)
- 1 tsp dried basil
- ½ tsp dried thyme
- 1 can stewed tomatoes (14.5 oz/400g)
- 1½ cups apple juice (360ml)
- 1 can pinto beans (rinsed and drained) (16 oz/450g)
- Salt and pepper to taste
Roux
- 2 tbsp butter (28g)
- 2 tbsp rice flour
INSTRUCTIONS
- Heat oil in a large Dutch oven. Brown meat for about 5 minutes. Push meat aside and add onion, garlic, carrot, and celery. Sauté for 3 to 4 minutes. Stir in dried basil and thyme.
- Add stewed tomatoes. Pour in apple juice and beans. When liquid comes back to a boil, season with salt and pepper. Reduce heat to low and simmer for about 1¼ hours.
- Prepare the roux while stew is simmering. Melt butter in a small sauce pan over medium heat. Stir in flour and cook till smooth, about 2 to 3 minutes.
- When stew is ready, ladle about a cup of hot liquid into the roux and mix till smooth. Pour the mixture back into Dutch oven, gently stirring until thickened.
- Turn off heat and serve warm with rice or crusty bread.
NUTRITION
Calories: 552kcal
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