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from "The Dinner Doctor" by Anne Byrn

When the weather turns cold it's time to make this simple but elegant stew. It's quick to make because you use pre-cut beef cubes and a can of beef stew. Pick up a bag of peeled carrots and prep time is reduced even more. You can substitute parsnips or potatoes for the turnip. By all means add Madeira, sherry, or red wine if you have it on hand. The stew is delicious spooned over lightly buttered wide egg noodles and served alongside a green salad made with blue cheese and sliced red Bartlett pears.

To Prep: 8 Minutes.
To Cook: 26 Minutes.

Serves 4 to 6 as a Main Course
 The Dinner Doctor

1 tablespoon vegetable oil
1 pound pre-cut lean beef cubes (1/2-inch cubes)
1 cup thinly sliced onion (from 1 medium-size onion)
1 tablespoon all-purpose flour
1/4 teaspoon black pepper
1 can (14 to 14.5 ounces) beef broth
1 can (10.75 ounces) beef stew*
1 cup chopped turnip (from 1 medium-size turnip)
1 cup chopped carrots
1 bay leaf
1 tablespoon Madeira, sherry, or red wine (optional)

* FreshDirect Note: Because we don't currently carry a 10.75 oz can of beef stew, the ingredients list reflects a slightly larger can of beef soup.

Print Print recipe

1.Heat the oil in a large pot over medium-high heat. Add the beef cubes and cook, stirring occasionally, until well browned on all sides, 3 to 4 minutes. Add the onion and cook, stirring, until the onion softens, 2 minutes longer. Add the flour and pepper and stir to coat the beef. Add the beef broth, canned beef stew, turnip, carrots, bay leaf, and Madeira, if using. Bring the mixture to a boil and cook for 2 minutes, then reduce the heat to low, cover the pot, and let simmer until the turnip and carrots are cooked through, 18 minutes more.
2.To serve, remove and discard the bay leaf from the stew. Ladle the stew into serving bowls.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price

Beef Sirloin Cubes - $6.99/lb
 10-12pcs, Hand-cut, Standard Pack
  White Onion, Large - $1.49/lb
  College Inn Fat Free and Lower Sodium Beef Broth - $1.39/ea
 14.5fl oz
  Turnip - $0.99/lb
  Cal-Organic Organic Carrots - $1.49/ea
 approx. 1lb
  Progresso Savory Beef, Barley, and Vegetable Soup - $2.99/ea
Optional Ingredients
  Roland Sherry Cooking Wine - $2.49/ea
 12.9fl oz
You May Already Have
  Wesson Canola Oil - $4.99/ea
 48fl oz
  Gold Medal All Purpose Enriched Bleached Pre-Sifted Flour - $2.19/ea
  Gefen Ground Black Pepper - $2.79/ea
  Spice Supreme Bay Leaves - $1.09/ea
Estimated Total:  
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* Timeslot discounts may vary from week to week.

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