1/4 pounds lean boneless chuck roast, trimmed and cut into 1/2-inch pieces
3/4 teaspoon salt, or more as needed
1/2 teaspoon freshly ground black pepper, or more as needed
2 tablespoons olive oil
1 large
onion, coarsely chopped
3 cloves garlic, minced
2 tablespoons flour
1 tablespoon sweet paprika
1 cup dry red wine
11/2 cups no-salt-added beef broth
2 medium Yukon Gold potatoes (8 ounces total) unpeeled, cut into 1/2-inch chunks
2 medium
carrots, cut into 1/4-inch pieces
Season the pieces of boneless chuck roast with 1/4 teaspoon each of the salt and pepper.
Heat the oil in a large, heavy pot, such as a Dutch oven, over medium-high heat. Once the oil shimmers, add the beef and cook for about 6 minutes, turning the pieces as needed so they're golden brown/lightly seared all over. Use tongs to transfer the meat to a plate.
Reduce the heat to medium; add the onion and stir to coat. Cook for about 5 minutes or until softened. Add the garlic, flour and paprika; cook, stirring, for about 30 seconds or until well incorporated. Add the wine and cook, stirring occasionally and using a wooden spoon to dislodge any browned bits from the bottom of the pot. The mixture should thicken in about a minute.
Add the broth and the rosemary, then return the browned meat to the pot. Once the liquid begins to bubble at the edges, reduce the heat to low; cover and cook for 45 minutes, stirring once or twice.
Stir in the potatoes, carrots, peppers and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper; cover and cook for 40 minutes, then add the green beans. Cover and cook for about 10 minutes more or until all the vegetables and the meat are fork-tender.
Taste, and add salt and/or pepper as needed. Discard the rosemary sprig before serving. Divide among wide, shallow bowls. Serve warm.
Serves 4
Nutrition | Per serving: Calories 380; Total Fat 14g (Saturated fat 5g); Carbohydrates 28g (Dietary Fiber 5g); Protein 28g; Cholesterol 85mg; Sodium 600mg
8 ounces green beans, trimmed and cut into 1-inch pieces
