Low-Salt Oven Beef Stew
Serves: 10Hands-on: 30 minutesTotal: 3 hours 30 minutesDifficulty: Easy
- 1 Tbsp. olive oil
- 2 lbs. lean, boneless sirloin roast, cut into 1-inch cubes
- 1⁄2 lb. lean ground pork
- 1⁄4 tsp. Minor’s Bacon or Ham Base
- 1 tsp. high-bulk-index granulated garlic powder
- 1 tsp. paprika
- 1⁄2 tsp. freshly ground pepper
- 1⁄4 tsp. thyme
- 1⁄8 tsp. ground ginger
- 1⁄8 tsp. ground cinnamon
- 1⁄8 tsp. ground cloves
- 1⁄8 tsp. dried oregano
- 1⁄8 tsp. mustard powder
- 2 medium sweet onions, peeled and cut into wedges
- 2 bay leaves
- 1 cup hearty red wine
- Pinch dried red pepper flakes or a dash of hot sauce
- 1 can (14.5 oz.) Muir Glen Organic No Salt Added Chopped Tomatoes
- 5 medium Yukon gold potatoes, peeled and cut into chunks
- 5 carrots, peeled and cut into chunks
- 2 cups water
- Preheat oven to 300°.
- In a large ovenproof Dutch oven, heat the oil on medium-high. Brown the sirloin pieces in the pan in 3 separate batches (do not crowd the pan), stirring often and removing each batch before adding more.
- Add the ground pork to the pan. Add the Minor’s base, garlic powder, paprika, pepper, thyme, ginger, cinnamon, cloves, oregano, and mustard powder; mix well to combine with the meat. Sauté the pork for 2 minutes, then add the onion and bay leaves. Continue to sauté until the onion is soft, about 8 minutes.
- Add the red wine and cook over medium-high heat for 2 minutes to evaporate the alcohol, stirring well and scraping the bottom of the Dutch oven to loosen browned meat bits. Add the red pepper flakes or hot sauce, tomatoes, potatoes, carrots, and water; stir well.
- Cover the pan with foil or an ovenproof lid. Bake for 3 hours. (No additional stirring is necessary during that time.)
- Serve warm.